Mesclun Salad with Banon Cheese

Mesclun Salad with Banon Cheese
Mesclun Salad with Banon Cheese
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.
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  • Total Time: -
  • Served Person: Makes 6 servings
Salad Cheese No-Cook Quick & Easy Bacon Lettuce Gourmet
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • Carbohydrate 3 g(1%)
  • Cholesterol 39 mg(13%)
  • Fat 27 g(42%)
  • Fiber 1 g(5%)
  • Protein 17 g(34%)
  • Saturated Fat 14 g(68%)
  • Sodium 448 mg(19%)
  • Calories 319

Preparation Whisk together vinegar, salt, and pepper in a bowl until salt is dissolved, then add oil, whisking until emulsified. Just before serving, toss lettuces with just enough vinaigrette to coat, then divide among plates. Halve cheeses and serve 1 half with each salad.

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