Recipes

Mâche Salad with Goat Cheese and Fennel-Mustard Vinaigrette

Name: Mâche Salad with Goat Cheese and Fennel-Mustard Vinaigrette
Total time: 15 min
Ingredients: 1 teaspoon fennel seeds; 2 tablespoons rice vinegar; 1 tablespoon lemon juice; 1 tablespoon Dijon mustard; 1 garlic clove, minced; 6 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 10 ounces mâche or other baby greens (16 loosely packed cups); 1/2 pound fresh goat cheese

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By Jim Clendenen

Updated on October 29, 2015

Mâche Salad with Goat Cheese and Fennel-Mustard Vinaigrette — Photo: © Ellie Miller

Total Time:

15 mins

Yield:

8

Ingredients

1 teaspoon fennel seeds
2 tablespoons rice vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
10 ounces mâche or other baby greens (16 loosely packed cups)
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.

Suggested Pairing

Jim Clendenen's clean and simple mâche salad is perfectly matched by the firm acidity and subtle oak in a full-bodied Chardonnay.