Mâche Salad with Goat Cheese and Fennel-Mustard Vinaigrette
Jim Clendenen’s clean and simple mâche salad is perfectly matched by the firm acidity and subtle oak in his full-bodied 2003 Au Bon Climat Sanford & Benedict Vineyard Chardonnay.
Mâche Salad with Goat Cheese and Fennel-Mustard Vinaigrette
Mâche Salad with Goat Cheese and Fennel-Mustard Vinaigrette
© Ellie Miller
Mâche Salad with Goat Cheese and Fennel-Mustard Vinaigrette
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TOTAL TIME:
15 MIN
- SERVINGS: 8
Ingredients
- 1 teaspoon fennel seeds
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2 tablespoons rice vinegar
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1 tablespoon lemon juice
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1 tablespoon Dijon mustard
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1 garlic clove, minced
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6 tablespoons extra-virgin olive oil
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Salt and freshly ground pepper
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10 ounces mâche or other baby greens (16 loosely packed cups)
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1/2 pound fresh goat cheese
Directions
- In a small skillet, toast the fennel seeds over moderately high heat until fragrant. Transfer the seeds to a spice grinder and let cool completely; grind to a powder.
- In a large bowl, whisk the ground fennel with the vinegar, lemon juice, mustard and garlic. Whisk in the oil; season with salt and pepper. Add the mâche and toss gently. Scatter the goat cheese on top and serve.
Mâche Salad with Goat Cheese and Fennel-Mustard Vinaigrette
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