Mmmhhhhh So Good
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
1. In a bowl combine vinegar, mustard and salt & pepper to taste, add vegetable oil and hazelnut oil in a stream, whisking, and whisk dressing until it is emulsified.
2. In a large bowl combine endive, radicchio, shallot, parsley and chervil and toss the mixture with 2/3 of the dressing.
3. Put goat cheese in a buttered baking pan, sprinkle them with the walnuts, pressing the walnuts gently into the cheeses. Bake in preheated 425ºF oven for 3 minutes. Transfer 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.