The combination of goat cheese (chèvre) and walnut oil in this salad pays homage to the south of France. But the transformation into a creamy ranch-style dressing? Pure American.
More Green Salads
3/4 cup walnut halves
1 small garlic clove, smashed
3 ounces creamy fresh goat cheese (chèvre), at room temperature, mixed with
1 tablespoon of water
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons water
1 tablespoon extra-virgin olive oil
1 tablespoon walnut oil
1/2 teaspoon chopped thyme leaves
Freshly ground pepper
2 heads of Belgian endive, cored and leaves halved lengthwise
One 4-ounce head of frisée, torn into bite-size pieces
1 cup baby arugula
1 Granny Smith apple—halved, cored and thinly sliced
How to Make It
Preheat the oven to 350°. Spread the walnuts in a pie plate and bake for 8 minutes, until toasted. Transfer to a plate and cool.
Meanwhile, on a work surface, sprinkle the garlic with a pinch of salt and mash to a paste with the side of a large, heavy knife. Transfer the garlic paste to a bowl and whisk in the goat cheese, then the vinegar and water. Add the olive and walnut oils, thyme and pepper and whisk until blended.
In a large bowl, toss the endive, frisée, arugula and apple slices with the walnuts and dressing. Serve at once.
Instead of Goat Cheese: Crème fraîche, fromage blanc, lebneh, mascarpone or quark.
Grapefruity Sauvignon Blanc.
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