SPRING HERB SALAD WITH WALNUT-CRUSTED GOAT CHEESE

By jarren

Ingredients

• 6 tbsp champagne vinegar
• 2 minced shallots
• 1 tbsp honey
• Sea salt and freshly ground pepper
• 1/2 cup plus 2 tbsp walnut oil
• 3 cups walnuts, toasted
• 2 , 9 oz logs goat cheese
• 1/4 cup extra-virgin olive oil
• 7 cups mesclun mix lettuce
• 1 cup fresh dill, coarsely chopped
• 1 cup fresh flat-leaf parsley leaves, coarsely chopped
• 1 cup fresh chives, finely chopped

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees F.

In a small nonreactive bowl, whisk together the vinegar, shallots, honey.
2 pinches of salt, and several grinds of pepper. Slowly whisk in the walnut oil until well blended to make a vinaigrette. Taste and adjust the seasonings.

In a bowl, stir together the chopped walnuts and 1/4 teaspoon salt. Season each goat cheese log with salt and pepper. Using a thin-bladed knife, cut each log crosswise into 6 equal slices. Working with a few at a time, coat the slices on all sides with the walnuts, pressing gently so that the nuts adhere. Transfer the coated goat cheese rounds to a rimmed baking sheet and drizzle them lightly with the olive warm, about 5 minutes.

Meanwhile, in a large bowl, toss together the mesclun, dill, parsley, chives, 2 pinches of salt, and several grinds of pepper. Whisk the vinaigrette to recombine, then drizzle about one-third or it overs the greens and toss well. Taste and adjust the seasonings. Divide the dressed greens evenly among individual plates/ Top each serving with 2 warm goat cheese rounds, and individual plates. Top each serving with 2 warm goat cheese rounds, and then drizzle 2 teaspoons vinaigrette over the cheese on each serving (reserve the remaining vinaigrette for another use). Serve right away.