Italian Flag Salad Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon crumbled goat cheese
• 1/2 small shallot, minced
• Kosher salt and freshly ground black pepper
• 5 ounces spring lettuce mix
• 1 head romaine, chopped (about 4 cups)
• 2 cups cherry tomatoes, halved
• 1 cup sliced radishes
• 1 cup pecans
• 3 tablespoons crumbled goat cheese