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Mixed Greens With Sheep's Milk Cheese and Honey Vinaigrette

Mixed Greens With Sheep's Milk Cheese and Honey Vinaigrette 6.000
Nov 29, 2006

Neema Enriquez, who lives in the Petworth neighorhood of Northwest Washington, uses fresh blackberries and raspberries instead of the dried cherries in this salad. The vinaigrette can be made 3 days in advance and should be brought to room temperature before serving.

Servings: 6
  • 2 tablespoons champagne vinegar
  • 2 teaspoons Dijon-style mustard
  • 2 teaspoons honey
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Salt
  • Ground white pepper
  • 9 cups mixed salad greens (such as baby arugula, frisee, mache and watercress)
  • 3 ounces (about 1/2 cup) dried tart cherries
  • 8 ounces firm sheep's milk cheese, such as Ossau-Iraty or Petit Basque, shaved thin


In a small bowl, whisk together the vinegar and mustard, then add the honey. Gradually whisk in the oil. Season the vinaigrette with salt and white pepper to taste. (At this point, the vinaigrette can be covered and refrigerated for up to 3 days; bring to room temperature before serving.) Combine the greens, dried cherries and cheese in a large bowl. Add the vinaigrette and toss lightly. Season with salt and pepper to taste.

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Recipe Source

Adapted from a recipe by Dorie Greenspan in the October 2006 Bon Appetit magazine.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (with dressing): 337

% Daily Values*

Total Fat: 26g 40%

Saturated Fat: 11g 55%

Cholesterol: 40mg 13%

Sodium: 230mg 10%

Total Carbohydrates: 17g 6%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 13g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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