Mesclun Salad with Banon Cheese

Mesclun Salad with Banon Cheese
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  • ¼ teaspoon salt
  • 3 individual Banon cheeses (9 oz total) or soft goat cheese
  • ¾ pound mixed baby lettuces such as lolla rossa, oak-leaf, or Bibb
  • 1 tablespoon white-wine vinegar
  • ¼ cup olive oil
  • ¼ teaspoon black pepper
  • fougasse or baguette

Whisk together vinegar, salt, and pepper in a bowl until salt is dissolved, then add oil, whisking until emulsified. Just before serving, toss lettuces with just enough vinaigrette to coat, then divide among plates. Halve cheeses and serve 1 half with each salad.

View full recipe at Epicurious


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