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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  • Servings: 6

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

How to make this recipe


    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.

Contributed By Published December 1998

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