Skip to main content
Epicurious
Bon Appétit

Mixed Greens with Sheep's-Milk Cheese and Honey Vinaigrette

By Dorie Greenspan

4.9

(10)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 tablespoons Champagne vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
5 tablespoons extra-virgin olive oil
Ground white pepper
9 cups mixed salad greens (such as baby arugula, frisée, mâche, and watercress)
1 3/4 cups 1/2-inch cubes firm sheep's-milk cheese (such as Ossau-Iraty or Petit Basque; about 8 ounces)
1/2 cup dried tart cherries (about 3 ounces)

Preparation

  1. Step 1

    Whisk together vinegar and Dijon mustard in small bowl, then whisk in honey. Gradually whisk in oil. Season vinaigrette to taste with salt and white pepper. Do ahead Can be made 3 days ahead. Cover; chill. Use vinaigrette at room temperature.

    Step 2

    Place greens, cheese, and cherries in large bowl. Add vinaigrette and toss. Season salad to taste with salt and white pepper and serve.

TagsSaladLeafy GreensVegetableCheeseDairyDried CherryDried FruitFruitSideDinnerGluten FreeNut FreeVegetarianEasyBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.