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Roasted Red Pepper Vinaigrette with Crumbled Goat Cheese on Organic Baby Romaine

Christina Austin, Buffy & George Blog
Roasted red pepper vinaigrette for a salad or it can be used to drizzle on toasted baguette with goat cheese spread on top.
Servings 4

Ingredients
  

  • 1/2 cup roasted red peppers from a jar
  • 1 clove of garlic
  • 3 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1/4 tsp dijon mustard
  • 1/4 cup olive oil
  • salt and pepper - a good pinch of both
  • 5 oz package of Baby Romaine or other salad greens
  • 1/3 cup crumbled goat cheese

Instructions
 

  • In a small food processor or blender, put all the ingredients in except for the olive oil (goat cheese, croutons and lettuce, of course).
  • Puree everything and then add the olive oil. If you are using a blender you can use the top hole and drizzle it in. If you are using a food processor like I do you can just add it all at once and puree.
  • Drizzle some over the lettuce and toss. Add more to get the amount of dressing you like. You will not need all of it on one salad.
  • Sprinkle the goat cheese on top and the croutons.