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If you prefer, use crumbled feta or blue cheese in place of the goat cheese.
12 cup(s) lettuce, mixed greens
2 tomato(es) cored and cut into wedges
3 ounce(s) cheese, goat cheese, crumbled
1/2 cup(s) nuts, hazelnuts chopped
2 shallot(s) finely chopped
1/3 cup(s) vinegar, champagne
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
2 tablespoon chives
1/2 cup(s) oil, olive
Arrange greens, tomatoes, goat cheese, and hazelnuts on a serving platter. Drizzle with 1/2 cup Champagne Vinaigrette.
1. In a food processor, combine 2 shallots, finely chopped; 1/3 cup champagne vinegar; 1 tablespoon lemon juice; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Cover and begin processing. Slowly add 1/2 cup olive oil in a steady steam through feed tube; process until combined.
2. Transfer to a small bowl. stir in 2 tablespoons snipped fresh chives. Cover and chill for at least 1 hour or up to 3 days. Stir before serving. If oil in dressing sets up, let stand at room temperature for 30 minutes before serving. Makes about 1 cup.
Calories 107, Fat 10g, Cholesterol 3mg, Sodium 75mg, Saturated Fat 2g, Protein 3g, Fiber 1g, Carbohydrates 3g
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