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.
- 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
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.