Salad With Walnut Vinaigrette And Warm Chevre - cooking recipe

Ingredients

Vinaigrette
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
Chevre
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
Salad
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

Preparation

For the vinaigrette:
Combine the vinegar, mustard and honey in a small mixing bowl; whisk to combine thoroughly.
Add the oils in a slow, steady stream, whisking continuously, until the vinaigrette is creamy and emulsified.
Add the parsley and season to taste with salt and pepper; set aside until needed.
For the Chevre:.
Preheat oven to 400 degrees Farenheit.
Finely chop parsley, chives and walnuts.
Season chevre lightly with salt and pepper.
Spread parsley/chive/walnut mixture on a plate and roll chevre in it, pressing down lightly to coat it completely.
Wrap in plastic wrap and refrigerate at least 10 minutes.
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.
For the salad:.
Combine the salad greens, onion, walnuts and berries and toss gently to mix.
Add just enough dressing to lightly coat each leaf.
Season to taste with salt and pepper.
Mound salad on plates and place one or two rounds of warm chevre on top of each salad and serve immediately.