Ingredients
3 large garlic cloves
1 c. old-fashioned rolled oats
1 tbsp. melted unsalted butter
2 tbsp. honey
salt
5 oz. soft goat cheese
2 tbsp. flat-leaf parsley leaves
2 tsp. thyme leaves
2 tsp. red wine vinegar
1 scallion
1/2 c. skim milk
1/4 c. extra-virgin olive oil
Freshly ground pepper
8 c. packed Boston lettuce leaves (from 1 large head)
16 cherry tomatoes
Preparation
Step 1Preheat the oven to 300°F. In a baking pan, toss the garlic with the oats, butter, and honey and season lightly with salt. Spread the oats in an even layer and bake for about 25 minutes, stirring occasionally, until lightly browned. Spread the crunch on a plate and let cool completely, until crisp.Step 2Meanwhile, in a blender, combine the goat cheese, parsley, thyme, vinegar, scallion, skim milk, and olive oil and blend until smooth. Scrape the dressing into a bowl and season with salt and pepper.Step 3In a large bowl, toss the lettuce and tomatoes with 1/2 cup of the dressing. Sprinkle some of the crunch over the salad and serve. Reserve the remaining dressing and crunch for another use.
