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Mixed Field Greens with Goat Cheese and Nicoise Olive Vinaigrette

Makes 8 servings

Prep time: 40 min.
Chilling time: 1 hr.

Ingredients:

• 1 - cup 50% Less Sodium Beef Broth
• 1/2 - cup olive oil
• 1/4 - cup balsamic vinegar
• 1/4 - cup finely chopped nicoise or Greek olive
• 2 - Tablespoons minced shallots
• 1 - teaspoon Dijon-style mustard
• Freshly ground black pepper
• 12 - cups spring salad mix with radicchio (about 4 oz.)
• 2 - cups watercress
• 1 - cup thinly sliced red pepper strips
• 4 - ounces goat cheese, crumbled

Directions:

1. Heat broth in small saucepan to a boil; reduce heat and simmer until reduced to 1/2 cup.
2. Mix reduced broth, olive oil, balsamic vinegar, olives, shallots, mustard and black pepper to taste.
3. Cover and refrigerate at least 1 hr. or until serving time.
4. Toss greens, watercress, red pepper and goat cheese in large serving bowl.
5. Cover and refrigerate until serving time. Serve with vinaigrette.

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