Salad W. Black Olive Vinaigrette and Almond Crusted Goat Cheese

• 3 small head lettuce (iceberg, butter, radicchio,etc.)
• 14 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 23 cup extra virgin olive oil
• 14 cup black olives, chopped
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 teaspoon dried oregano
• 5 ounces plain goat cheese
• 12 cup finely chopped almonds
• 12 teaspoon paprika
• 3 small head radicchio

1. Vinaigrette:
2. In medium bowl, whisk the vinegar, mustard, honey and oil.
3. Add olives, salt, pepper and the dried oregano.
4. Combine thoroughly and refrigerate until chilled (about 1 hour).
5. Goat cheese:
6. Slice goat cheese and roll into 1" balls.
7. Combine almonds(I chop mine fine in the food processor) and paprika in a shallow bowl.
8. Roll the balls in paprika almond mix until completely covered all over.
9. Salad:
10. Rinse the lettuce and cut into narrow slices.
11. Put sliced lettuces into a large bowl and slowly add vinaigrette dressing, coating the salad entirely.
12. Top with goat cheese balls as you would with croutons.

head lettuce, balsamic vinegar, mustard, honey, extra virgin olive oil, black olives, salt, pepper, oregano, goat cheese, almonds, paprika, head radicchio

Taken from www.food.com/recipe/salad-w-black-olive-vinaigrette-and-almond-crusted-goat-cheese-117221 (may not work)