Mache Salas with Goat Cheese and Fennel-Mustard Vinaigrette

I got the recipe from Food and Wine



This salad was easy to make and have a unque flavor. We couldn't find the greens recommended in the recipe, so we made it up with our salad stuff from the store, including spinach.

Ingredients

1 tsp fennel seeds
2 tbls rice vinegar
1 tbls lemon juice
1 tbls Dijon Mustard
1 garlic minced
6 tbls extra virgin olive oil
Salt and freshly ground black pepper
10 oz mache or other baby greens (16 loosely packed cups)
1/2 lb goat cheese

Making

1
In a small skillet, toast the fennel seeds over moderately high heat until fragrant. Transfer the seeds to a spice grinder and let cool completely; grind to a powder.

2
In a large bowl, whisk the ground fennel with the vinegar, lemon juice, mustard and garlic. Whisk in the oil; season with salt and pepper. Add the mache and toss gently. Scatter the goat cheese on top and serve.