This leafy green salad has goat cheese added. Make sure the walnuts are fresh and have no trace of bitterness.
4 handfuls of mesclun or mixed greens such as baby beet greens, arugula, oak leaf lettuce, frisee, spinach
1 clove garlic, peeled and halved
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 tablespoon walnut oil
Salt and freshly ground black pepper
3/4 cup fresh walnut halves or pieces
4 ounces firm goat cheese (the type usually sold in a log), thinly sliced or crumbled
Wash and spin or blot dry the salad leaves.
Rub the garlic halves around the salad bowl and then discard them. Or, for a stronger garlic flavor, crush the garlic and place it in the bowl.
Put the vinegar, oils, and a good seasoning of salt and pepper into the bowl. Mix lightly with a fork and set aside.
Toast the walnut pieces on a baking sheet under a hot broiler until they are lightly browned: 2-3 minutes. Set them aside.
Tear the salad leaves and place in the bowl on top of the dressing, add the walnuts, and toss lightly. Distribute the salad among individual plates and put the cheese on top. Serve and eat at once.