Minted-Goat-Cheese Salad

• 1 shallot, peeled and finely minced
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons white-wine vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 2 pinches sugar
• 3 drops orange oil (see note)
• A few grinds black pepper
• 15-ounce log goat cheese
• 1/2 cup chopped mint leaves
• 2 heads bibb lettuce
• 2 tomatoes, seeded and diced

1. To make the vinaigrette, in a small bowl, whisk together all the ingredients.
2. Set aside.
3. To make the salad, cut the cheese into 4 slices.
4. Place the mint on a plate and roll the slices in it until thoroughly coated.
5. Set aside.
6. In a large bowl, combine any remaining chopped mint with the lettuce and tomatoes.
7. Add the vinaigrette and toss.
8. Divide the salad among 4 plates and top each with a slice of minted cheese.
9. Serve with toasted bread.

shallot, extravirgin olive oil, whitewine vinegar, lemon juice, kosher salt, sugar, orange oil, black pepper, goat cheese, mint leaves, bibb lettuce, tomatoes

Taken from cooking.nytimes.com/recipes/10379 (may not work)