VINAIGRETTE
| | 1 shallot, roughly chopped 1/2 teaspoon flaked sea salt 1 tablespoon olive oil 1 tablespoon sunflower oil 1 tablespoon walnut oil 2 teaspoons cider vinegar 1 teaspoon brined green peppercorns 1. In a blender, combine the shallot, salt, olive oil, sunflower oil, walnut oil, and vinegar. Whir the mixture to form a smooth, creamy vinaigrette.
2. Add the peppercorns and blend just until they are roughly chopped.
SALAD
| | 1 Bibb or Boston lettuce, torn into bite-size pieces 4 small tomatoes, cut into wedges 1 small Spanish onion, thinly sliced 1/4 cup chopped walnuts 4 tablespoons green peppercorn vinaigrette 8 ounces fresh goat cheese 1/4 of one round bread 1. Turn on the broiler. Move the oven rack so it is 6 inches from the element.
2. In a bowl, combine the lettuce, tomatoes, onion, and walnuts. Sprinkle with 3 tablespoons of the vinaigrette. Arrange the salad on each of four plates.
3. Slice the cheese into 1/4-inch rounds. Divide the bread in half and make vertical cuts to slice each half into four 1/4-inch thick triangles. Arrange the bread slices on a rimmed baking sheet and broil for about 1 minute or until the bread is crisp but not brown.
4. Place a round of cheese on each slice of bread. Broil the bread and cheese for 1 to 2 minutes, or until the cheese is slightly melted and just starting to brown.
5. Arrange 2 cheese-topped slices of bread on each salad. Sprinkle the cheese with the remaining 1 tablespoon vinaigrette. Adapted from kitchen-notebook.blog spot.com
