Warm Chevre Salad

Name: Warm Chevre Salad
Ingredients: 2 teaspoons sherry wine vinegar or 2 teaspoons red wine vinegar; 12 teaspoon dry mustard; 3 tablespoons vegetable oil; 1 tablespoon walnut oil or 1 tablespoon olive oil; 1 teaspoon walnut oil or 1 teaspoon olive oil; 1 head curly endive lettuce or 1 small romaine lettuce, torn into pieces; 1 head red leaf lettuce or 1 head radicchio, torn into pieces; 1 tablespoon fresh parsley, chopped; 12 lb mild goat cheese, cut into 1/2 inch slices; 12 cup chopped walnuts or 12 cup chopped macadamia nuts

10 ingredients

7 steps

Ingredients

2 teaspoons sherry wine vinegar or 2 teaspoons red wine vinegar
12 teaspoon dry mustard
3 tablespoons vegetable oil
1 tablespoon walnut oil or 1 tablespoon olive oil
1 teaspoon walnut oil or 1 teaspoon olive oil
1 head curly endive lettuce or 1 small romaine lettuce, torn into pieces
1 head red leaf lettuce or 1 head radicchio, torn into pieces
1 tablespoon fresh parsley, chopped
12 lb mild goat cheese, cut into 1/2 inch slices
12 cup chopped walnuts or 12 cup chopped macadamia nuts

Directions

1

Preheat oven to 425F.
2

Combine first 5 ingredients in a jar with a tight-fitting lid.
3

Shake vigorously until mixture is emulsified.
4

In a large bowl combine endive, lettuce, parsley and half of the dressing.
5

Arrange goat cheese slices in a buttered baking pan.
6

Sprinkle with walnuts and bake for 1-2 minutes, or until cheese is warm.
7

Arrange goat cheese over the lettuce and drizzle with remaining salad dressing.