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Bon Appétit

Mixed Greens with Sheep's-Milk Cheese and Honey Vinaigrette

By Dorie Greenspan

4.9

(10)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 tablespoons Champagne vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
5 tablespoons extra-virgin olive oil
Ground white pepper
9 cups mixed salad greens (such as baby arugula, frisée, mâche, and watercress)
1 3/4 cups 1/2-inch cubes firm sheep's-milk cheese (such as Ossau-Iraty or Petit Basque; about 8 ounces)
1/2 cup dried tart cherries (about 3 ounces)

Preparation

  1. Step 1

    Whisk together vinegar and Dijon mustard in small bowl, then whisk in honey. Gradually whisk in oil. Season vinaigrette to taste with salt and white pepper. Do ahead Can be made 3 days ahead. Cover; chill. Use vinaigrette at room temperature.

    Step 2

    Place greens, cheese, and cherries in large bowl. Add vinaigrette and toss. Season salad to taste with salt and white pepper and serve.

TagsSaladLeafy GreensVegetableCheeseDairyDried CherryDried FruitFruitSideDinnerGluten FreeNut FreeVegetarianEasyBon Appétit
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