Roast beef salad with goat cheese and Balsamic Vinaigrette
Serves 4
2 small head Boston Lettuce, grated
12 oz sliced deli roast beef, cut into 1/2-inch wide strips
1 large beefsteak tomatoes, cut into wedges
1/2 red onion, sliced
4 oz goat cheese, crumbled
1/4 cup and topped with extra-virgin olive oil
2 Tbsp balsamic vinegar
2 tsp Dijon mustard
1/2 tsp each salt and Kosher ground black pepper
Combine first five ingredients and place in serving dishes.
In a small bowl, whisk together the rest and drizzle over salad. Serve.
