• 2 tsp. sherry vinegar or red wine vinegar
• 1/2 tsp. dry mustard
• 3 Tbs. vegetable oil
• 1 Tbs. plus 1 tsp. walnut or olive oil
• 1 small head curly endive or Romaine lettuce, torn into pieces
• 1 small head red leaf lettuce or radicchio, torn into pieces
• 1 Tbs. parsley, chopped
• 1/2 lb. mild goat cheese, cut into 1/2 inch slices
• 1/2 cup chopped walnuts

Preheat oven to 425°F. Combine first 4 ingredients in a jar with a tight-fitting lid. Shake vigorously until mixture is emulsified. In a large bowl combine endive, lettuce, parsley and half of the dressing. Arrange goat cheese slices in a buttered baking pan. Sprinkle with walnuts and bake for 1-2 minutes, or until cheese is warm. Arrange goat cheese over the lettuce and drizzle with remaining salad dressing.

Per serving: calories 391, fat 36.0g, 80% calories from fat, cholesterol 50mg, protein 13.4g, carbohydrates 6.6g, fiber 2.4g, sugar 2.8g, sodium 640mg, diet points 10.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 1.1, Fat: 6.6, Sugar: 0.0, Very lean meat protein: 0.5

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