Goat Cheese Salad With Arugula And Raddichio

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Wolfgang Puck

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Ingredients

1 tablespoon Dijon mustard

1 tablespoon finely chopped fresh tarragon

1 tablespoon sherry wine vinegar (or red wine vinegar)

Freshly ground white pepper

salt

1 cup almond or extra virgin olive oil (or a mixture of both)

4 ounces fresh Chevre (log shaped goat cheese), cut into 4 equal slices

1/4 cup extra virgin olive oil

1 1/2 teaspoons fresh thyme leaves

1 clove garlic, peeled and crushed

Freshly ground black pepper

2 small heads radicchio

2 bunches arugula

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