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Dish of 19 Sep 2007
HERBED SALAD WITH GOAT CHEESE
4 servings
“Fines herbes” are the combination of parsley, tarragon and chervil. Mixed with fresh greens, dressed with walnut oil vinaigrette and then tossed with croutons and herbed goat cheese, this salad can be served as a first coarse with confidence.
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8 cups mixed salad greens, washed and drained
Dressing:
45 ml (3 tablespoons) white wine vinegar
1 garlic clove, minced
Salt and pepper to taste
5 ml (1 teaspoon) sugar
60 ml (1/4 cup) fresh parsley, chopped
60 ml (1/4 cup) fresh tarragon, chopped
60 ml (1/4 cup) fresh chervil, chopped
Crouton:
4 slices white bread
1 clove of garlic
walnut oil
Herded goat cheese:
125 g goat cheese
2 shallots, finely chopped
30 ml (2 tablespoons) fresh thyme, finely chopped
zest of 1 lemon
salt and pepper to taste
1. Place the salad in a salad bowl.
2. Whisk al the dressing ingredients together and set aside.
3. Cut the crusts from the bread slices and rub the bread all over with the garlic clove. Cut the bread into small cubes. Heat walnut oil in a frying pan and add the garlic. Fry the bread cubes until golden and drain of kitchen paper. Set aside.
4. Mix the goat cheese, shallots, thyme, lemon zest and salt and pepper together. Sprinkle the cheese over the salad greens.
5. Gently toss the salad with the croutons and dressing and serve at once.
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