Warm Citeaux Salad with a Walnut and Verjus Vinaigrette
- 1 bowl mâche (lambs lettuce) cleaned and spun dry
- 1 bunch of white grapes cut in half and seeded
- 3/4 cup lightly toasted fresh walnuts
- 2 shallots minced
- 1 tbsp verjus (or white wine vinegar)
- 2 tbsps walnut oil
- 1 tbsp grape seed or canola oil
- Fine sea salt
- Freshly ground black pepper
- 6 slices of sourdough bread, cut in half
- 1/2 of a Cîteaux cheese
Preheat the broiler.
Put the mâche, grapes and walnuts in a salad bowl. Make the vinaigrette by whisking together the shallots, verjus, walnut oil, canola oil, salt and pepper. Lightly toast one side of the bread pieces on a baking tray under the broiler. Turn the bread over and top with slices of the Cîteaux cheese. Place the cheese under the broiler until bubbly and lightly browned.Toss the salad with the vinaigrette. Divide the salad among 6 dinner plates. Top with the Cîteaux croûtes and serve.
Wine pairing with Warm Citeaux Salad
There are certain cheeses that bring out the best in wine, and vice versa. Cîteaux is one of these: red or white, oaked or mineral, delicate or gutsy, all of Burgundy wine goes with Cîteaux; and Cîteaux tastes better with wine: you can hardly go wrong! But if we have to choose, let’s go with something elegant! The Domaine Jean Fery Morey Saint Denis is ripe and luscious.