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Bistro Salad with Goat Cheese

Yield: 8 servings



  1. To make the vinaigrette: whisk together the champagne vinegar, lemon juice and Dijon mustard. Add shallot. Whisk and slowly drizzle in olive oil. Season with salt and pepper.  Alternatively add all ingredients to jar and shake.
  2. Taste vinaigrette with lettuce leaf and balance acidity to suit your liking. Add more olive oil if too acidic and more lemon juice if you prefer a little more kick.
  3. Combine the lettuces in a large bowl. Add 6 tbsp. vinaigrette. Toss. Adjust with more dressing if needed. Plate salad and garnish with pieces of crumbled goat cheese and root chips.