- 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
- 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 Creme fraiche, fromage blanc, lebneh, mascarpone or quark.
Grapefruity Sauvignon Blanc.