 Escarole and Tarentaise Salad with Walnut Oil
Vinaigrette Ingredients
1 1/2 tablespoon olive oil
1 1/2 tablespoon walnut oil
1 1/2 tablespoon sherry vinegar
1 large shallot, minced
Salt and freshly ground black pepper
Vinaigrette Ingredients
1/2 cup walnuts
2 heads escarole, pale heart only, trimmed
1/3 pound Tarentaise cheese from Thistle Hill Farms*, trimmed of any rind and cut into matchstick-size pieces
To make the vinaigrette: In a small bowl, whisk together the oils, vinegar, shallots, and salt and pepper to taste. Let stand 30 minutes to allow shallot flavor to mellow. Taste and adjust the balance needed.  Preheat the oven to 350F. Toast the walnuts on a baking sheet until fragrant and lightly colored, about 15 minutes. Let cool. Break any large pieces up by hand.
In a large salad bowl, combine the escarole, walnuts, and Tarentaise. Add enough of the dressing to coat the salad lightly; you may not need it at all. Salt and pepper to taste, toss well, Serve immediately. *American Artisan Cheese Maker from Vermont--Tarentaise is a dense, complex cheese, without the bite of sharpness which can hide the true nature of a cheese. It is smooth, has a subtle nut flavor and a huge presence, while not being too strong. |