Serves 6
1 head radicchio
4 c. tatsoi
1 small head lettuce
1 small fennel, thinly sliced
1 c. goat cheese, cut into 1/2 inch pieces
Vinaigrette (recipe follows)
1. Clean and dry the greens and refrigerate for at least 1 hour so they are well chilled and crisp.
2. Slice the fennel into very thin slices.
3. Add goat cheese and fennel to dressing and let stand for 30 minutes before using.
4. To assemble salad, place greens in a bowl. Separate the cheese and fennel from dressing. Toss greens with enough dressing to lightly coat the leaves. Arrange on chilled plates. Top with the cheese and fennel slices.
Vinaigrette:
1/2 tsp. dry mustard
2 tsp. minced garlic
1 tsp. sea salt
2 tsp. freshly cracked pepper
1 Tbs. lemon juice
3/4 c. extra virgin olive oil
3 Tbs. red wine vinegar
1/2 c. thinly sliced shallots
1. Place mustard, garlic, salt, pepper, and lemon juice in a stainless-steel bowl and whisk together, then add the oil, vinegar, and shallots, mixing well.