2 cloves peeled garlic
1 teaspoon peeled and minced shallots
1 teaspoon Worcestershire sauce
2 teaspoons hot pepper sauce
1/2 teaspoon balsamic vinegar
2 tablespoons water
1/4 cup canola oil
1/4 cup olive oil
2 tablespoons finely chopped cilantro leaves
1 tablespoon fresh lime juice
1 red jalapeno, seeded and diced
2 teaspoons Dijon mustard
1 large head red leaf lettuce
1 head romaine lettuce
4 to 6 ounces goat cheese, not crumbled
1/4 cup pine nuts, toasted right before serving
You may have extra dressing. Crumble the Goat Cheese over the salad.
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