Mesclun Salad with Banon Cheese

Name: Mesclun Salad with Banon Cheese
Cook time: 15 min
Total time: 15 min
Yield: Makes 6 servings
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

July 20, 2006

Image may contain Cutlery Fork Plant and Food

Traditionally made from cow's or goat's milk and wrapped in chestnut leaves, Banon cheese is named after the town in northern Provence from which it hails. When the leaves are green, the cheese is fresh, mild, and sweet; when the leaves are brown, it is ripe and soft. Either way, it's a great complement to classic mesclun greens. In the spirit of Provence, we encourage you to bypass the ready-made mesclun mix and create your own blend of peppery, sweet, and tender baby lettuces from the array that you can find at the farmers market.

Recipe notes