Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Radicchio; leaves separated |
| 1 \N | Curly endive; leaves separated |
| 440 grams | Canned artichoke hearts; drained and halved |
| 8 \N | Cherry tomatoes; halved |
| 60 grams | Button mushrooms |
| 60 grams | Watercress; broken Into sprigs |
| 400 grams | Goats' cheese; (100 gram balls) |
| 1 tablespoon | Olive oil |
| ½ cup | Olive oil |
| 1½ tablespoon | Lemon juice |
| 1½ tablespoon | Cider vinegar |
| 1 \N | Clove garlic; crushed |
| 1 tablespoon | Chopped fresh basil |
| 2 teaspoons | Chopped rosemary |
| \N \N | Freshly ground black pepper |
HERB DRESSING
I. Arrange radicchio, endive, artichokes, tomatoes, mushrooms and watercress on individual serving plates.
2. To make dressing, place oil, lemon juice, vinegar, garlic, basil, rosemary and black pepper to taste in screw top jar. Shake well to combine.
3. Brush each goats' cheese with a little oil. Cook under a preheated grill for 1 minute each side or until cheese just starts to melt. Place cheese on top of salad, drizzle with dressing and serve.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.