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.
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
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.
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.
Originally published August 12, 2018