Arugula and Radicchio Salad with Warm Goat Cheese and Olive Dressing

Name: Arugula and Radicchio Salad with Warm Goat Cheese and Olive Dressing
Ingredients: 3 tablespoons, fine, unflavored dried bread crumbs; 2 teaspoons, minced fresh thyme leaves; 2 teaspoons, minced fresh rosemary; 1 small log, goat cheese (4 ounces), cut into 6 equal rounds; 1 tablespoon, extra-virgin olive oil; 1 medium clove, garlic, minced; 3 tablespoons, red wine vinegar; 1/2 cup, oil-cured black olives, pitted and chopped fine; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 4 large bunches, arugula, washed, dried, stems trimmed and leaves torn into bite-sized pieces (about 6 1/2 cups, loosely packed); 1/3 cup, extra-virgin olive oil; 1 medium head, radicchio, washed, dried, and leaves torn into bite-sized pieces (about 2 1/2 cups, loosely packed)

Side Dishes
Cheese
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated November/December 1998

Hardy-textured greens with strong flavors create salads that can stand up to a warm dressing or a single hot ingredient.

SERVES 6

TIME 40 minutes

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