Summer salad

June 21, 2006

Serves 4

VINAIGRETTE

2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1 small shallot, finely chopped Salt and pepper, to taste 2 tablespoons walnut oil 2 tablespoons canola or mild olive oil 1. In a small bowl, combine the vinegar, mustard, shallot, salt, and pepper.

2. Slowly whisk in the walnut and canola or olive oils; set aside.

SALAD

1/2 cup skinned hazelnuts 8 cups mixed torn lettuce leaves, rinsed and spun dry 4 radishes, thinly sliced 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chervil Salt and pepper, to taste 2 ounces mild goat cheese, thinly sliced into 4 rounds 1. Set the oven at 250 degrees. Spread the hazelnuts on a rimmed baking sheet. Toast them for 10 minutes or until they are very fragrant and lightly golden; cool. Coarsely chop the nuts.

2. In a large bowl, combine the lettuces, radishes, parsley, and chervil.

2. Toss with enough of the vinaigrette to moisten the salad. Add salt and pepper. Taste for seasoning and add more salt and pepper, if you like.

3. Divide the salad among four plates. Garnish with hazelnuts and goat cheese. Serve with crusty bread.

Leigh Belanger