Italian Flag Salad

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon crumbled goat cheese
• 1/2 small shallot, minced
• Kosher salt and freshly ground black pepper
• 5 ounces spring lettuce mix
• 1 head romaine, chopped (about 4 cups)
• 2 cups cherry tomatoes, halved
• 1 cup sliced radishes
• 1 cup pecans
• 3 tablespoons crumbled goat cheese

1. To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar.
2. Tightly close the lid and shake until thoroughly combined.
3. Set aside.
4. To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl.
5. Pour over the dressing and toss to combine.
6. Adjust seasoning as needed.
7. Serve immediately.

olive oil, red wine vinegar, goat cheese, shallot, kosher salt, spring lettuce mix, head romaine, cherry tomatoes, radishes, pecans, goat cheese

Taken from www.foodnetwork.com/recipes/valerie-bertinelli/italian-flag-salad.html (may not work)