Ingredients

  • Dressing
    • 3 tablespoons white wine vinegar
    • ½ tablespoon onion or shallot, minced
    • ½ teaspoon garlic, minced-omit if shallots used
    • ¼ teaspoon dijon mustard whole-grain
    • ⅛ teaspoon black pepper
    • 4 tablespoons olive oil
  • Salad
    • 2 cups Arugula lettuce, torn to bite size pieces
    • 2 cups Mache lettuce, torn to bite size pieces
    • 1 belgian endive, slice cross-wise
    • 1 small head boston lettuce
    • 1 cup cilantro, chopped
    • 1 tablespoon green onion, chives prefered, chop
    • 225 grams cheese, camembert or goat cheese

Directions

1. Whisk together vinegar, onion/shallot, garlic (if using), mustard, salt and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.
2. Toss salad greens and herbs with dressing in a large bowl.
3. Dressing can be made 2 hours ahead and kept at room temperature.
4. Lettuces and herbs can be washed, dried, and torn or cut 2 hours ahead and chilled in sealed plastic bags lined with paper towels.

Notes
Serving Ideas:Original serves 6.


Categories
Salads
Keywords
Green Salad
MacGourmet downloadSalade aux Fines Herbes with Cheese. To import, drag image to your MacGourmet recipe box.