Salade Aux Fines Herbes With Camembert
- 2 teaspoons Champagne vinegar
- 1/2 tablespoon minced shallot
- 1/2 teaspoon whole-grain mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons mild olive oil
- 4 cups loosely packed mache (lambs' lettuce; 1 to 2 oz), trimmed
- 2 Belgian endives, cut crosswise into 1/8-inch-thick slices
- 4 cups torn Boston lettuce (from 1 small head)
- 1/4 cup loosely packed chervil sprigs or 1 tablespoon chopped fresh tarragon
- 1 tablespoon finely chopped fresh chives
- Accompaniments: Camembert cheese at room temperature and sliced baguette
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.
- Toss salad greens and herbs with dressing in a large bowl.
vinegar, shallot, wholegrain mustard, salt, black pepper, olive oil, mache, belgian endives, boston lettuce, chervil, fresh chives, camembert cheese
Taken from www.epicurious.com/recipes/food/views/salade-aux-fines-herbes-with-camembert-230445 (may not work)