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Salade au Comté Serves 4 1/4 lb. Comté chesse 1/4 cup dry white wine 1/4 lb. mixed salads greens, washed and dried Vinaigrette 3 whole scallions, thinly sliced 1 tbsp. fresh parsley leaves, finely chopped 1 tsp. Dijon mustard 1 tsp. white wine vinegar 3 tbsp. olive oil Salt and freshly ground pepper. Julienne the Comté cheese and put it in a nonreactive mixing bowl with the white wine. Toss well, cover, and marinate at room temperature for 30 minutes. In a wooden salad bowl, combine the ingredients for the vinaigrette. Remove the cheese from the marinade and combine with the vinaigrette. Add the salad greens and toss well. Salt and pepper to taste. |
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