Greens with Chèvre Dressing

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.

Slideshow: More Green Salads

  • Total Time:
  • Servings: 4 to 6

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  • 3/4 cup walnut halves
  • 1 small garlic clove, smashed
  • Kosher salt
  • 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 this recipe

  1. 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.

  2. 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.

  3. 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.

Suggested Pairing

Grapefruity Sauvignon Blanc.

Contributed By Photo © Ditte Isager Published May 2006

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