This fresh cheese enlivened with minced shallots, fresh herbs and vinegar is typically served in bouchons, or bistros, throughout the Lyonnais.Plus: More Appetizer Recipes and Tips

1988 Best New Chef Daniel Boulud
Daniel Boulud
December 1998

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Recipe Summary test

Yield:
6
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Ingredients

herbed cheese:
Salad:

Directions

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

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  • 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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