Herbed Fresh Cheese with Frisée

• Recipe by Daniel Boulud

This fresh cheese enlivened with minced shallots, fresh herbs and vinegar is typically served in bouchons, or bistros, throughout the Lyonnais.

Ingredients

HERBED CHEESE:

1. 3/4 pound fromage blanc (1 1/2 cups) or 11 ounces soft goat cheese mixed with 2 tablespoons milk
2. 1 tablespoon finely chopped chives
3. 1 tablespoon finely chopped flat-leaf parsley
4. 1 teaspoon finely chopped tarragon
5. 1 1/2 teaspoons minced shallots
6. 1 tablespoon extra-virgin olive oil
7. 1 1/2 teaspoons red wine vinegar
8. Salt and freshly ground pepper

SALAD:

1. 1 pound frisée (3 heads)
2. 2 tablespoons extra-virgin olive oil
3. 2 teaspoons red wine vinegar
4. Salt and freshly ground white pepper

Directions

1. MAKE THE HERBED CHEESE: Combine all of the ingredients in a medium bowl and mix with a wooden spoon until thoroughly blended.
2. MAKE THE SALAD: In a large serving bowl, toss the frisée with the olive oil and vinegar and season with salt and pepper. Make a well in the center of the frisée salad, spoon in the herbed cheese and serve.

Make Ahead

The herbed cheese can be refrigerated for up to 8 hours.

Serve With

Garlic-rubbed sourdough toast