Goat Cheese Salad

Instructions

TO MAKE THE VINAIGRETTE: Mix the mustard, vinegar, salt, and pepper together in a bowl. Slowly whisk in the oils. Stir in the shallot and set aside.
TO MAKE THE SALAD: Heat the oven to 350 degrees F. Toast the walnuts on a baking sheet for about 10 minutes, or until lightly browned. Cool and chop fine. Roll the pieces of goat cheese in the walnuts to coat the cheese. Put the cheese in an oven-proof dish and heat until the cheese is warmed and soft, but not runny, about 5 minutes.
While the cheese is warming, toss the greens in a bowl with the vinaigrette. Divide the greens onto 8 plates, place the warmed goat cheese on the salads, and serve immediately.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 8

Ingredients

For the Vinaigrette:
2 tablespoons whole-grain mustard
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup walnut oil
6 tablespoons extra virgin olive oil
1 minced large shallot

For the Salad:
1 cup shelled unsalted walnuts
16 ounces goat cheese, cut into 16 equal pieces (logs work well)
6 cups washed and dried arugula
6 cups washed and dried escarole, romaine or bibb
4 cups washed and dried chicory or frisee

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