Salad With Walnut Vinaigrette and Warm Chevre

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READY IN: 15mins
SERVES: 4-6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the vinaigrette:
  • Combine the vinegar, mustard and honey in a small mixing bowl; whisk to combine thoroughly.
  • Add the oils in a slow, steady stream, whisking continuously, until the vinaigrette is creamy and emulsified.
  • Add the parsley and season to taste with salt and pepper; set aside until needed.
  • For the Chevre:.
  • Preheat oven to 400 degrees Farenheit.
  • Finely chop parsley, chives and walnuts.
  • Season chevre lightly with salt and pepper.
  • Spread parsley/chive/walnut mixture on a plate and roll chevre in it, pressing down lightly to coat it completely.
  • Wrap in plastic wrap and refrigerate at least 10 minutes.
  • Slice chevre into 6 evenly sliced rounds and place on a parchment-lined baking sheet and place in oven until cheese is heated through -- about 5 minutes.
  • For the salad:.
  • Combine the salad greens, onion, walnuts and berries and toss gently to mix.
  • Add just enough dressing to lightly coat each leaf.
  • Season to taste with salt and pepper.
  • Mound salad on plates and place one or two rounds of warm chevre on top of each salad and serve immediately.
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