Greens With Ch Vre Dressing Salad Recipes Goat Cheese Recipes Walnut Oil Vinaigrette Recipes

Ingredients

3/4 c. walnut halves

1 small garlic clove

kosher salt

3 oz. creamy fresh goat cheese (chèvre)

1 1/2 tsp. white wine vinegar

1 1/2 tsp. water

1 tbsp. extra-virgin olive oil

1 tbsp. walnut oil

1/2 tsp. chopped thyme leaves

Freshly ground pepper

2 heads of Belgian endive

c. One 4-ounce head of frisée

1 baby arugula

Preparation

Step 1Preheat the oven to 350°F. Spread the walnuts in a pie plate and bake for 8 minutes, until toasted. Transfer to a plate and cool.Step 2Meanwhile, on a work surface, sprinkle the garlic with a pinch of salt and mash to a paste with the side of a large, heavy knife. Transfer the garlic paste to a bowl and whisk in the goat cheese, then the vinegar and water. Add the olive and walnut oils, thyme and pepper and whisk until blended.Step 3In a large bowl, toss the endive, frisée, arugula and apple slices with the walnuts and dressing. Serve at once.Step 4INSTEAD OF GOAT CHEESE : Crème fraîche, fromage blanc, lebneh , mascarpone or quark.Step 5Wine Recommendation: Grapefruity Sauvignon Blanc: 2004 Kenwood Vineyards.

Servings: 4 to 6 The combination of goat cheese (chèvre) and walnut oil in this salad pays homage to the south of France. But the transformation into a creamy ranch-style dressing? Pure American.