Food and Drink, St. Remy De Provence, Bouches Du Rhone, France
Food and Drink, St. Remy de Provence... France
Bruno Morandi
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La Belle Cuisine - More Salad Recipes

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Hot Goat Cheese and Walnut Salad



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"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.

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The Road to Saint-Remy, c.1890
The Road to Saint-Remy, c.1890
Vincent van Gogh
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La Belle Cuisine


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


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