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    Salad of Mimolette and Crushed Walnuts

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    Salad of Mimolette and Crushed Walnuts

    Mimolette lends itself well to being shaved, Parmesan-like, and it’s particularly good with walnuts, which abound in Normandy in autumn and winter – wet walnuts first, followed by the large, wooden boxes full of dried nuts.

    • Preparation time: 10 minutes

    Serves: 6


    • 1 tbsp cider vinegar
    • 1 tsp dijon mustard
    • 1 tsp caster sugar
    • 3 tbsp walnut oil
    • 4 tbsp groundnut oil
    • 200g lamb's lettuce or frisee
    • 3 red chicory heads, trimmed and leaves separated
    • 100g mimolette cheese, pared into fine shavings
    • 50 g walnut pieces
    • 4 tbsp vinaigrette


    1. For the vinaigrette, whisk the vinegar, mustard, sugar and some seasoning in a bowl, then gradually whisk in the oils until you have a light, emulsified dressing.
    2. Place the leaves in a large salad bowl and gently mix in the shaved Mimolette. Coarsely crush the walnuts in a pestle and mortar, then add the vinaigrette and spoon the mixture over the salad.

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    Drinks recommendation

    A good riesling has the force and richness to counter the pungent Mimolette.


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