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Romaine Hearts with Goat Cheese Dressing


This dish is inspired by the classic wedge salad; the goat cheese gives the creamy dressing dressing body, but with less fat.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2009


  • 2 slices bacon, thinly sliced
  • 3 ounces fresh goat cheese, room temperature
  • 1/4 cup milk
  • 1 tablespoon white-wine vinegar
  • Coarse salt and ground pepper
  • 2 hearts romaine lettuce, halved lengthwise


  1. In a skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate.

  2. In a bowl, whisk together cheese, milk, and vinegar; season with salt and pepper. Drizzle romaine with dressing, and top with bacon.

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