Mâche Salad with Goat Cheese and Fennel-Mustard Vinaigrette

• Recipe by Jim Clendenen

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.

Ingredients

1. 1 teaspoon fennel seeds
2. 2 tablespoons rice vinegar
3. 1 tablespoon lemon juice
4. 1 tablespoon Dijon mustard
5. 1 garlic clove, minced
6. 6 tablespoons extra-virgin olive oil
7. Salt and freshly ground pepper
8. 10 ounces mâche or other baby greens (16 loosely packed cups)
9. 1/2 pound fresh goat cheese

Directions

1. 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.
2. 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.