Salad:
- 1 head butter lettuce
- 1 cup chopped radishes
- ¼ cup chopped cooked bacon
- ½ cup goat cheese
- 2 plum tomatoes chopped
- 3 ounces Dijon Vinaigrette
Dijon Vinaigrette:
- 1 cup rice wine vinegar
- 1/3 cup Dijon Mustard
- 1/3 cup white wine vinegar
- 1 tablespoon chopped garlic
- ½ cup sugar
- 1 cup olive oil
- 1/3 cup canola oil
In the beaker of a blender place the rice vinegar, Dijon mustard, white wine vinegar, chopped garlic, and sugar. Turn on to blend well. Turn the blender to low and drizzle the 2 oils in slowly until full incorporated. Makes about 1 quart.