Garden Lettuce, Watercress, and Escarole with Goat Cheese and Sun Dried Tomatoes

How to make Garden Lettuce, Watercress, and Escarole with Goat Cheese and Sun Dried Tomatoes Recipe

4 SERVINGS

For the Balsamic Vinaigrette:
1/4 cup Balsamic vinegar
1 tablespoon Garlic, minced
1/2teaspoon Salt
1/2 teaspoon Black pepper
3/4 cup Olive oil
2 cups Escarole, tender inner leaves
3 cups Mixed baby greens
1 Watercress bunch
1 tablespoon Sunflower seeds, toasted
2 Sun dried tomatoes packed in oil, drained,
thinly sliced
Goat cheese, creamy mild (chèvre or Montrachet)
to taste Black pepper

Method:
Combine ingredients for vinaigrette.

Tear large leaves of escarole into pieces.Wash greens and dry in a spinner.

Toss the lettuce, escarole, watercress, sunflower seeds, and sun-dried tomatoes with the vinaigrette.

Crumble the cheese onto the salad and toss again.

Sprinkle with black pepper. Serve.