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Categories:
mache Marcona almonds goat cheese champagne vinegar mustard clove garlic egg yolk extra-virgin olive oil kosher salt freshly ground black pepper
Viewed: 24 - Published at: 8 years agoIngredients
- 5 ounces mache, washed
- 1/2 cup Marcona almonds
- 3 ounces soft goat cheese, crumbled
- 2 tablespoons champagne vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- 1 egg yolk
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Method
- For the vinaigrette, combine the vinegar, dijon, garlic, egg yolk, oil, salt, and pepper in a sealed container and shake vigorously.
- Dress the mache with only as much vinaigrette as you need to moisten the leaves - 3 tablespoons perhaps. Depends on the size of your leaves. Place the mache on your serving dish and top with marcona almonds and goat cheese.
