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Mimolette Salad with Walnuts

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

Prep 15 mins
Total 15 mins
6 servings


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.