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Frisée and Mushroom Salad with Goat Cheese and Walnuts

Frisée and Mushroom Salad with Goat Cheese and Walnuts

  • Makes
    4-6 servings
  • Cook Time
    35 minutes

The tangy flavor and creaminess of fresh goat cheese is a fine match for roasted portobello mushrooms, bitter greens and toasted walnuts in this salad. We like the texture and color of frisée and radicchio here, but if you prefer leafier greens, use watercress or arugula—which tend to be peppery instead of bitter. Prep the greens and cheese during the 10 minutes it takes for the mushrooms roast. To make the salad more filling, serve with sliced baguette and garnish individual portions with a poached egg.

Tip

Don’t forget to toast the walnuts. Put them into a 10-inch skillet and toast over medium, stirring, until golden brown and fragrant, 3 to 4 minutes, then transfer to a plate to cool. Chop half of the cooled nuts and leave the remainder whole, but reserve them separately because they’re added at different times for best flavor and texture.

Ingredients
  • 7

    tablespoons extra-virgin olive oil, divided

  • 2

    medium garlic cloves, finely grated

  • ½

    teaspoon chopped fresh thyme

  • Kosher salt and ground black pepper

  • 1

    pound portobello mushrooms, stemmed and sliced ½ inch thick

  • 2

    tablespoons red wine vinegar

  • 1

    tablespoon whole-grain dijon mustard

  • 1

    teaspoon honey

  • ½

    cup walnuts, toasted, ¼ cup chopped and reserved separately

  • 1

    head frisée (about 7 ounces), torn into bite-size pieces (about 7 cups)

  • 1

    small head radicchio (about 6 ounces), thinly sliced (about 2½ cups)

  • 4

    ounces fresh goat cheese (chèvre), crumbled

Step 1

Heat the oven to 500°F with a rack in the middle position. In a large bowl, whisk together 3 tablespoons of oil, the garlic, thyme and ¼ teaspoon each salt and pepper.

Add the mushrooms and toss to coat. Distribute in an even layer on a rimmed baking sheet; reserve the bowl.

Roast the mushrooms until the moisture they release has evaporated and the slices begin to brown, about 10 minutes. Let cool while you prepare the dressing and toss the greens.

Step 2

In the reserved bowl, whisk together the remaining 4 tablespoons oil, the vinegar, mustard, honey, chopped walnuts and ¼ teaspoon each salt and pepper. Add the frisée and radicchio, then toss to combine.

Step 3

Mound the greens on a serving platter and arrange the mushrooms on top. Scatter the goat cheese over the salad and sprinkle with the remaining walnuts.