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

Name: Mixed Greens with Sheep's-Milk Cheese and Honey Vinaigrette
Yield: 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, máche, 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)

By Dorie GreenspanPhotography by Pornchai Mittongtare

September 30, 2006

Recipe information

Yield
6 Servings

Ingredients

tablespoons Champagne vinegar

teaspoons Dijon mustard

teaspoons honey

tablespoons extra-virgin olive oil

Ground white pepper

cups mixed salad greens (such as baby arugula, frisée, máche, and watercress)

3/4 cups 1/2-inch cubes firm sheep's-milk cheese (such as Ossau-Iraty or Petit Basque; about 8 ounces)

/2 cup dried tart cherries (about 3 ounces)

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Preparation

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.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes