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When I say Grenoble, France, what comes to your mind? Skiing? Jean-Claude Killy and the 1968 Winter Olympics? Walnuts? Yes, you read that last part correctly, walnuts. When I visited Grenoble, I went for the nuts and the Chartreuse. Have I mentioned that I travel on my stomach?
Grenoble is well-known in foodie circles for its 3 varieties of walnuts: Franquette, Mayette and Parisienne. They are so well known that they have an AOC. So, while you are enjoying your winter break in Grenoble this year, stock up. In the meantime, here’s to a healthy, happy, harmonious New Year. Et voilà!
French Salad w/Goat Cheese and Walnuts ~ Salade au Fromage de Chèvre et Noix
This French salad is made with mixed baby lettuces, fresh goat cheese and walnuts tossed with a walnut vinaigrette.
6 ounces baby lettuces with herbs
1 Tablespoon toasted, chopped walnuts
1 (3-oz) log soft goat cheese
For the vinaigrette:
3 Tablespoons Walnut oil
2 to 2-1/2 Tablespoons sherry vinegar
salt and freshly ground pepper
More toasted chopped walnuts
1. Make the vinaigrette: Pour vinegar into a small bowl, whisk in salt and pepper. Slowly add the walnut oil until emulsified.
2. Wash and dry the baby lettuces and herb mixture. Toss with 1 tablespoon of the walnuts.
3. Just before serving the salad, toss the greens with the vinaigrette.
4. You have two options with the goat cheese:
Roll the goat cheese into 12 small balls, placing 3 on each plate, or
Crumble the goat cheese onto the greens.
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