Mixed Field Greens with Goat Cheese and Nicoise Olive Vinaigrette
Recipe from Swanson Broth & Stock

The creamy sweetness of the goat cheese in this salad is a nice balance to the olive vinaigrette and the slightly bitter watercress and radicchio. It's simple, sophisticated and really delicious.


Mixed Field Greens with Goat Cheese and Nicoise Olive Vinaigrette

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Servings: 8
Prep Time: 40 mins
Total Time: 1 hr 40 mins
Related Categories: Greens, Green Salad, Salad
 
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Ingredients
  • 1  cup
    Swanson® 50% Less Sodium Beef Broth
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  • 1/2  cup
    olive oil
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  • 1/4  cup
    balsamic vinegar
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  • 1/4  cup
    finely chopped nicoise or Greek olive s
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  • 2  tbsp.
    minced shallots
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  • 1  tsp.
    Dijon-style mustard
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  •  
    Freshly ground black pepper
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  • 12  cups
    spring salad mix with radicchio (about 24 ounces)
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  • 2  cups
    watercress
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  • 1  cup
    thinly sliced red pepper strips
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  • 4  oz.
    goat cheese, crumbled
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Directions
1.
Heat the broth in a 1-quart saucepan to a boil over medium-high heat. Reduce the heat to low and cook until reduced to 1/2 cup.
2.
Stir the reduced broth, olive oil, balsamic vinegar, olives, shallots, mustard and black pepper to taste in a 2-cup measure. Cover and refrigerate for at least 1 hour or until serving time.
3.
Toss the greens, watercress, red pepper and goat cheese in large serving bowl. Cover and refrigerate until serving time. Serve with the vinaigrette.

Tips:
Substitute crumbled feta cheese for the goat cheese.
The recipe may be doubled.
This recipe is also great using regular Swanson® Beef Broth or Certified Organic Beef Broth in place of the Lower Sodium Beef Broth.
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