Salad With Walnut Vinaigrette And Warm Chevre

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 tablespoons raspberry vinegar
• 1/4 teaspoon dijon mustard
• 1/2 teaspoon honey
• 4 tablespoons extra virgin olive oil
• 2 tablespoons walnut oil
• 1 tablespoon chopped flat leaf parsley
• salt & freshly ground black pepper, to taste
• 1/3 cup toasted walnuts
• 2 teaspoons chopped fresh flat-leaf parsley
• 2 teaspoons thinly sliced fresh chives
• 4 ounces log of fresh chevre cheese (goat cheese)
• salt & freshly ground black pepper
• 5 cups mixed baby greens
• 1/2 cup finely julienned red onion
• 1/2 cup toasted walnuts
• 1 cup ripe raspberries or 1 cup sliced ripe strawberry
• salt & freshly ground black pepper

Recipe

• 1 for the vinaigrette:
• 2 combine the vinegar, mustard and honey in a small mixing bowl; whisk to combine thoroughly.
• 3 add the oils in a slow, steady stream, whisking continuously, until the vinaigrette is creamy and emulsified.
• 4 add the parsley and season to taste with salt and pepper; set aside until needed.
• 5 for the chevre:.
• 6 preheat oven to 400 degrees farenheit.
• 7 finely chop parsley, chives and walnuts.
• 8 season chevre lightly with salt and pepper.
• 9 spread parsley/chive/walnut mixture on a plate and roll chevre in it, pressing down lightly to coat it completely.
• 10 wrap in plastic wrap and refrigerate at least 10 minutes.
• 11 slice chevre into 6 evenly sliced rounds and place on a parchment-lined baking sheet and place in oven until cheese is heated through -- about 5 minutes.
• 12 for the salad:.
• 13 combine the salad greens, onion, walnuts and berries and toss gently to mix.
• 14 add just enough dressing to lightly coat each leaf.
• 15 season to taste with salt and pepper.
• 16 mound salad on plates and place one or two rounds of warm chevre on top of each salad and serve immediately.