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Herbed Fresh Cheese with Frisée


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

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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


  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
  1. MAKE THE SALAD: Combine all of the ingredients in a medium bowl and mix with a wooden spoon until thoroughly blended.
  2. 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.
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