Salade Au Chevre (Goat Cheese Salad)

Ingredients

  • 1/3 cup
  • walnut pieces
  • 1/3 cup
  • walnut pieces
  • 1 teaspoon
  • sea salt
  • 1 teaspoon
  • + 34 more ingredients
    • sea salt
    • 8 slices
    • baguette
    • 8 slices
    • baguette
    • 1 large
    • garlic clove, peeled and cut in half
    • 1 large
    • garlic clove, peeled and cut in half
    • 2 ounces
    • mesclun
    • 2 ounces
    • mesclun
    • 1 small
    • red onion, peeled and thinly sliced
    • 1 small
    • red onion, peeled and thinly sliced
    • 2 tablespoons
    • olive oil
    • 2 tablespoons
    • olive oil
    • 1 tablespoon
    • walnut oil
    • 1 tablespoon
    • walnut oil
    • 1 ½ tablespoons
    • tarragon vinegar
    • 1 ½ tablespoons
    • tarragon vinegar
    • 1
    • garlic clove, peeled and crushed
    • 1
    • garlic clove, peeled and crushed
    • salt and pepper, to taste

1 Preheat broiler to hot. Put walnuts in a bowl and cover with boiling water. Let stand 1 minute, drain and shake dry. Toast under broiler 3-4 minutes until golden (watch carefully so they don't burn). Sprinkle with sea salt, toss and cool. 2 Put the baguette slices under broiler and toast one s...

View full recipe at SpringPad

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