Cooking Directions

• Heat the broth in a 1-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cook until the broth is reduced to 1/2 cup.
• Beat the broth, olive oil, balsamic vinegar, olives, shallots and mustard in a medium bowl with a fork or whisk.  Season with the black pepper.  Cover and refrigerate for 1 hour or until serving time.
• Toss the spring mix, watercress, red pepper and goat cheese in a large serving bowl.  Cover and refrigerate until serving time. Serve with the dressing.

Ingredients

• 1 cup Swanson® Beef Broth
• 0.5 cup olive oil
• 0.25 cup balsamic vinegar
• 0.25 cup finely chopped pitted niçoise or Greek olives
• 2 tablespoons minced shallot
• 1 teaspoon Dijon-style mustard
• 12 cups spring salad mixwith radicchio
• 2 cups watercress
• 1 cup thinly sliced red bell pepperstrips
• 1 cup crumbled goat cheese(about 4 ounces)