Salad with Warm Chevre (Goat Cheese) and Walnuts Time: 10 minutes
1 goat cheese - You don't want the creamy kind in the carton for this but a proper goat cheese:
log-shaped (long, round), 100 gr. (4oz) and wrapped in paper.
1/2 cup walnuts
Lettuce for 2 small salads
Tarragon Vinaigrette
Prepare lettuce and put into medium bowl. Add half of the vinaigrette and toss lightly to combine. Taste and add the rest if desired. (I did - but it depends on how much lettuce you have.) Arrange on 2 dinner plates. Slice cheese into 1/2" (1.25cm) rounds and place on a nonstick and/or foil lined baking sheet. Place under the broiler (grill) or in a 425F (210C) oven for 2 - 3 minutes, just until they start to get bubbly. Remove from oven and place half the slices on each salad. Sprinkle with walnuts and serve.
Tarragon Vinaigrette
2 tbs olive oil - the good stuff
1/2 tbs tarragon white wine vinegar
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp fresh tarragon
1 tsp snipped chives
In small bowl whisk vinegar, mustard and lemon juice. Slowly whisk in olive oil. When incorporated add herbs and whisk to combine.
Cooking for Two? Or more?
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