Make the vinaigrette: In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Preheat the oven to 400F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste. Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately. Serves 6. Gourmet October 1993
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 248 (56%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 16.3g||81 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 65.2mg||20 %|
|Sodium 585.1mg||20 %|
|Potassium 129.1mg||3 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 38.7g|
|Protein 7.9g||11 %|
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Calories per serving: 443
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