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.Plus: More Appetizer Recipes and Tips



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



  1. 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.

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