The simple elegance of this salad is what makes it so darn special. Gather some lettuce. Whisk together an easy vinaigrette. Toss in some shavings of fancy cheese, strew a handful of nuts on top, and you’re done. No more stressing about how to get some greens on the dinner table tonight.Angie Zoobkoff

Mimolette salad with walnuts made with frisee and toosed with a Dijon vinaigrette dressing on a black plate

Mimolette Salad with Walnuts

5 from 1 vote
For this Mimolette salad, all you need are greens, a homemade Dijon vinaigrette dressing, walnuts and the namesake aged cheese for a fresh, simple, sophisticated salad. And it takes just 15 minutes.
David Leite
Servings6 servings
Calories287 kcal
Prep Time15 minutes
Total Time15 minutes


For the vinaigrette

  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • Sea salt and freshly ground black pepper
  • 3 tablespoons walnut oil (or substitute peanut or mild vegetable oil)
  • 4 tablespoons peanut oil or mild vegetable oil

For the salad

  • About 8 ounces mixture of frisée, Belgian endive, and mâche
  • 3 1/2 ounces Mimolette, shaved
  • 1/2 cup chopped walnuts


Make the vinaigrette

  • In a small bowl, whisk together the vinegar, mustard, sugar, salt, and pepper. Then gradually whisk in the oils until the vinaigrette is lightly emulsified.

Make the salad

  • In a large bowl, gently mix the lettuces with the shaved Mimolette.
  • Use a mortar and pestle or food processor to coarsely crush the walnuts. Stir 1/4 cup of the vinaigrette into the walnuts. Spoon the dressed walnuts over the salad and serve immediately. Pass the remaining vinaigrette on the side.


The Modern Dairy Cookbook

Adapted From

The Modern Dairy

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Serving: 1 portionCalories: 287 kcalCarbohydrates: 4 gProtein: 6 gFat: 28 gSaturated Fat: 6 gPolyunsaturated Fat: 12 gMonounsaturated Fat: 8 gCholesterol: 17 mgSodium: 119 mgPotassium: 232 mgFiber: 1 gSugar: 1 gVitamin A: 2849 IUVitamin C: 15 mgCalcium: 142 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2018 Annie Bell. Photo © 2018 Con Poulos. All rights reserved.

Recipe Testers’ Reviews

This Mimolette salad with walnuts was deliciously different. I had never had Mimolette cheese and had to go to a specialty cheese shop to find it. It was worth the hunt. The flavors were just wonderful.

I used only frisée and endive as my greens. The contrast in flavor and in texture were yummy.

Since I shaved my cheese into much smaller pieces, there was cheese mixed throughout my salad and not just bites here and there. Now the three flavors and textures: frisée, endive, and cheese made the dish even more interesting. Add the crushed walnuts mixed with the dressing and another texture and flavor arose that fit so well and it was delightful.

My husband, normally a reluctant salad eater, ate this Mimolette salad with walnuts without complaint. He enjoyed the cheese and nut combination, which added a nice flavor to this simple salad.

I was a little surprised to see that the walnuts weren’t supposed to be toasted but the taste was good. Maybe toasted nuts would bring it up a notch.

My local Whole Foods did not have mache or frisee so I used mesclun mix and arugula.

We thought this salad was good—most salads are made by the vinaigrette and this one is good. We also liked the Mimolette.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. I haven’t tried mimolette cheese – but I haven’t met a cheese I didn’t like. But at $36/lb. I think I’ll have to pass. The salad looks delicious – maybe with parm instead.

    1. Dottie, it depends where you buy it. There’s a supermarket near us that sells it for $15 a pound.