1 head Bibb lettuce 1 head radicchio 2 ounces goat cheese, dry enough to crumble Remove the stems from the Bibb and radicchio, and wash and dry the leaves very carefully. Layer the leaves, alternating colors, on individual serving plates. Use four or five leaves of each. Drizzle with the tomato vinaigrette and then crumble the goat cheese around the leaves.
Three-Tomato Vinaigrette1 red tomato 1 green tomato 1 yellow tomato 1 tbsp. minced garlic 2 tbsp. red onion, diced 2 tbsp. fresh oregano 2 tbsp. fresh marjoram 3 tbsp. honey 1 tbsp. white balsamic vinegar 1/2 cup extra virgin olive oil salt and pepper, to taste Cut the tomatoes in half and scoop out and discard the seeds and liquid. Dice up enough tomato to make one cup, and place in a bowl with the garlic, onion, and herbs. (If you are using fresh herbs, remove the leaves from the stems and add whole to the dressing.) Mix in honey, vinegar, and oil, and season to taste with salt and pepper. Let the dressing stand for at least an hour before serving, or make the day before and store in the refrigerator.
Salads and Veggies