- 1 tablespoon Dijon mustard
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 2 tablespoons white wine vinegar mixed with 2 tablespoons water
- 1/4 cup canola oil
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- One 11-ounce log of pepper-coated goat cheese, cut into 12 slices
- 1/2 pound mesclun (mixed greens)
- 1 cup fresh flat-leaf parsley
- 1/2 cup snipped fresh chives
- 1/4 cup small fresh basil leaves
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons fresh chervil leaves
How to make this recipe
In a bowl, whisk together the mustard, shallots, garlic and diluted vinegar. Gradually whisk in the oils in a thin stream. Season generously with salt and pepper.
Preheat the broiler. Set the goat cheese slices on a baking sheet and sprinkle lightly with vinaigrette. Broil for 1 minute, or just until the cheese is warmed through.
Meanwhile, toss the mesclun and all the fresh herbs with the remaining vinaigrette. Mound the salad on individual plates and top each serving with a slice of the warm goat cheese.
The vinaigrette can be refrigerated overnight.