📝 About This Recipe
Transport yourself to a Parisian sidewalk café with this elegant medley of tender, young field greens tossed in a perfectly emulsified balsamic dressing. This salad celebrates the 'Mesclun' tradition of Provence, offering a sophisticated balance of peppery, bitter, and sweet leaves that cleanse the palate. What elevates this dish is the addition of toasted walnuts, creamy goat cheese, and a hint of honey, creating a symphony of textures and flavors that redefine the simple garden salad.
🥗 Ingredients
The Salad Base
- 6 cups Mesclun Mix (loosely packed; include arugula, chervil, oak leaf, and mizuna)
- 1/2 head Radicchio (shredded for color and crunch)
- 1/2 English Cucumber (thinly sliced into half-moons)
The Balsamic Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Aged Balsamic Vinegar (Modena style preferred)
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
- 1 teaspoon Honey or Maple Syrup (to balance the acidity)
- 1 small Shallot (very finely minced)
- 1 clove Garlic (pressed or grated into a paste)
- 1/4 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Textural Accents
- 1/2 cup Walnut Halves (roughly chopped)
- 1/4 cup Dried Cranberries (for a chewy, tart element)
- 2 ounces Chèvre (Goat Cheese) (crumbled)
- 1 tablespoon Fresh Chives (snipped into 1/2 inch batons)
👨🍳 Instructions
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1
Begin by cleaning your greens. Submerge the mesclun mix in a large bowl of ice-cold water, gently swish, and lift out. Spin them completely dry in a salad spinner; damp leaves will prevent the dressing from adhering.
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2
Place the chopped walnuts in a small dry skillet over medium-low heat. Toast for 3-5 minutes, tossing frequently, until they smell fragrant and look golden brown. Remove immediately from the pan to stop the cooking.
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3
In a small glass jar or mixing bowl, combine the minced shallot, garlic paste, Dijon mustard, honey, and balsamic vinegar.
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4
Whisk the vinegar mixture vigorously while slowly drizzling in the olive oil in a thin, steady stream. Continue until the dressing is thick, creamy, and fully emulsified.
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5
Season the vinaigrette with kosher salt and freshly cracked black pepper. Taste with a single leaf of lettuce to ensure the balance of acid and oil is to your liking.
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6
Prepare the remaining vegetables by slicing the cucumber and shredding the radicchio. Place them in a very large chilled mixing bowl.
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7
Add the dried mesclun mix to the bowl on top of the cucumbers and radicchio. Do not add the dressing yet.
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8
Drizzle about half of the vinaigrette over the greens. Using clean hands or large salad tongs, toss the greens with a 'lift and fold' motion to ensure every leaf is lightly coated without being bruised.
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9
Add the toasted walnuts and dried cranberries to the bowl and give it one final, gentle toss.
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10
Transfer the salad to a large serving platter or individual chilled plates, piling the greens high to create volume.
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11
Top the salad with the crumbled goat cheese and snipped chives. The goat cheese should remain in distinct clumps rather than being mixed in.
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12
Serve immediately while the greens are crisp and the walnuts are still slightly warm.
💡 Chef's Tips
Always dry your greens thoroughly; water is the enemy of a good vinaigrette. If the balsamic is too sharp, add an extra teaspoon of honey or a drop of water to mellow the bite. For the best flavor, let the minced shallots sit in the vinegar for 5 minutes before adding the oil to 'pickle' them slightly. Avoid dressing the salad until the very last moment, as the acid in the vinegar will wilt tender mesclun leaves within minutes. Substitute walnuts with toasted pecans or pine nuts if you prefer a different nutty profile.
🍽️ Serving Suggestions
Pair with a crisp Sauvignon Blanc or a light Rosé to complement the tangy vinaigrette. Serve alongside a grilled Flat Iron steak or roasted chicken for a complete bistro meal. Accompany with a warm, crusty baguette and salted French butter. Add sliced grilled pears or apples for a seasonal autumnal twist. This makes an excellent starter for a classic French Onion soup.