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This simple salad features tangy goat cheese in two ways: half is whisked into a simple lemon dressing, while the other half is crumbled on top alongside crispy Calabrian chile breadcrumbs.
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Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the honey, half the goat cheese (mashing with a fork), 1 tablespoon of water, and a drizzle of olive oil. Whisk until combined and smooth.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the breadcrumbs are toasted. Turn off the heat.
To the bowl of dressing, add the chopped lettuce and halved tomatoes; season with salt and pepper. Toss to coat. Serve the salad topped with the spicy breadcrumbs and remaining goat cheese (crumbling before adding). Enjoy!
Tips from Home Chefs