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,
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