Minted-Goat-Cheese Salad

Name: Minted-Goat-Cheese Salad
Yield: 4 servings
Ingredients: 1 shallot, peeled and finely minced; 3 tablespoons extra-virgin olive oil; 1 ½ teaspoons white-wine vinegar; 1 ½ teaspoons fresh lemon juice; ½ teaspoon kosher salt; 2 pinches sugar; 3 drops orange oil (see note); A few grinds black pepper; 15-ounce log goat cheese; ½ cup chopped mint leaves; 2 heads bibb lettuce; 2 tomatoes, seeded and diced

By Molly O’Neill

Published August 8, 1998

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Worth a Mint

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Ingredients

Yield:4 servings

FOR THE VINAIGRETTE

1 shallot, peeled and finely minced
3 tablespoons extra-virgin olive oil
1 ½ teaspoons white-wine vinegar
1 ½ teaspoons fresh lemon juice
½ teaspoon kosher salt
2 pinches sugar
3 drops orange oil (see note)
A few grinds black pepper

FOR THE SALAD

15-ounce log goat cheese
½ cup chopped mint leaves
2 heads bibb lettuce
2 tomatoes, seeded and diced

Ingredient Substitution Guide

Preparation

Step 1
To make the vinaigrette, in a small bowl, whisk together all the ingredients. Set aside.
Step 2
To make the salad, cut the cheese into 4 slices. Place the mint on a plate and roll the slices in it until thoroughly coated. Set aside.
Step 3
In a large bowl, combine any remaining chopped mint with the lettuce and tomatoes. Add the vinaigrette and toss. Divide the salad among 4 plates and top each with a slice of minted cheese. Serve with toasted bread.

Tip