Goat Cheese and Sundried Tomato Salad

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	0 minutes
	Ready In	20 minutes

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Ingredients

2	teaspoons	dijon mustard
4	cups	bibb lettuce	cleaned
2	tablespoons	red wine vinegar
1/4	pound	goat (chevre) cheese
6	tablespoons	vegetable oil
4	each	sundried tomatoes
1	x	black pepper	fresh
2	cups	radicchio

Directions

1. Make the dressing by placing the mustard in a bowl and add the vinegar. Start beating with a wire whisk and add the oil slowly as you do. Add the pepper.

2. Divide the dressing evenly between 2 bowls. Put the radiccio leaves into one of the bowls and toss well. Place the Bibb lettuce leaves in the other and toss.

3. Arrange a ring of radiccio around the outer edge of each plate. Place t Bibb lettuce in the center. Crumble the goat cheese over the lettuce. Distribute the tomatoes evenly over the goat cheese on each plate.