Mesclun Cambozola Salad

Mesclun Cambozola Salad
  • 4 servings
  • 0:10 Preparation
  • 0:00 Cooking
  • 0:10 Total Time

Ingredients

Add all
  • Salad

  • 4 cups
    (1 L)

    mesclun

  • 1 cup
    (250 mL)

    finely sliced leek

  • 2 tsp.
    (10 mL)

    thyme

  • 2 tsp.
    (10 mL)

    rosemary

  • 2 tsp.
    (10 mL)

    chives

  • 10

    roasted pecans, halved

  • 5 oz
    (150 g)

    Blue cheese

  • Dressing:

  • sunflower oil

  • 2 Tbsp.
    (30 mL)

    red wine vinegar

  • 1/2 tsp.
    (2 mL)

    Dijon mustard

  • 1 tsp.
    (5 mL)

    minced shallot

  • 1/4 tsp.
    (1 mL)

    pepper

  • 1/2 tsp.
    (2 mL)

    sugar

Preparation

Put mesclun in a large salad bowl. Add leeks.

Mince thyme, rosemary and chives. Add minced herbs and toasted pecan halves to salad.

Slice Cambozola and set aside.

Whisk dressing ingredients together in a bowl.

Toss salad with dressing.

Transfer the salad to a large serving platter and surround with sliced Cambozola.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007