Food and Drink, St. Remy de Provence... France
Bruno Morandi
Buy This at Allposters.com
 

La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Hot Goat Cheese and Walnut Salad

Free Shipping on over 450 products. Check them out now!

"To make a good salad is to be a brilliant diplomat - the problem is entirely the
same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

The Road to Saint-Remy, c.1890
Vincent van Gogh
Buy This at Allposters.com
 

Hot Goat Cheese and Walnut Salad
(Chèvre Chaud Ferme des Trois Ponts)
La Cressonière, St.-Rémy-les-Chevreuse, France
Gourmet Archives

2 teaspoons Sherry vinegar
1/2 teaspoon dry mustard
3 tablespoons vegetable oil
4 teaspoons hazelnut [or walnut] oil
1 small head curly endive, rinsed, spun dry,
and torn into pieces
6 leaves radicchio, rinsed, spun dry, torn
1 shallot, minced
1 teaspoon minced fresh parsley
1/2 teaspoon minced fresh chervil
4 individual 3-ounce goat cheeses
12 walnuts, crushed
French-style walnut bread
as an accompaniment

In a bowl combine vinegar, mustard and salt and pepper to taste, add vegetable oil and hazelnut oil in a stream, whisking, and whisk dressing
until it is emulsified.
In a large bowl combine endive, radicchio, shallot, parsley and chervil and
toss the mixture with 2/3 of the dressing.
Put the goat cheese in a buttered baking pan, sprinkle them with the walnuts, pressing the walnuts gently into the cheeses, and bake them in a preheated 425-degree F. oven 3 minutes. Transfer the cheese carefully to 4 serving plates and divide the salad among the plates. Spoon the remaining dressing over the cheeses and serve the salad with walnut bread.
 

Featured Archive Recipes:
Apple Hazelnut Salad with Goat Cheese
Pear Salad with Feta, Bacon, Hazelnuts
and Shallot Vinaigrette