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Mesclun Salad with Banon Cheese

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Mesclun Salad with Banon Cheese

Mesclun Salad with Banon Cheese

amanda

Equipment

  • - Kitchen Salad Spinner

  • - Digital Kitchen Scale

  • - Pastry Bag with Tips

  • - Microplane Grater

  • - Chef's Knife

  • - Cutting Board

  • - Wooden Cheese Board

  • - Stainless Steel Salad Bowls

  • - Citrus Juicer

  • - Airtight Food Storage Containers

Ingredients

  • 1 tablespoon white-wine vinegar

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 cup olive oil

  • 3/4 lb loosely packed mixed baby lettuces such as lolla rossa, oak-leaf, or Bibb (16 cups)

  • 3 individual Banon cheeses (9 ounces total) or soft goat cheese, at room temperature

  • Accompaniment: fougasse or baguette

Instructions

1

Instruction 1

Whisk together vinegar, salt, and pepper in a bowl until salt is dissolved, then add oil, whisking until emulsified.
2

Instruction 2

Just before serving, toss lettuces with just enough vinaigrette to coat, then divide among plates. Halve cheeses and serve 1 half with each salad.
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