A mustardy red-wine vinaigrette is the perfect complement to the pleasantly sweet mâche and beets.

Serves 4


  • 1/4 cup raw walnut halves
  • 2 Tbsp. red-wine vinegar
  • 1 tsp. Dijon mustard
  • 2 Tbsp. walnut oil
  • 1 Tbsp. extra-virgin olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 to 4 ounces mâche (4 to 5 cups)
  • 1 beet, peeled and cut into fine matchsticks
  • 2 ounces feta cheese, crumbled


    Set a small, dry nonstick skillet over medium heat. Add the walnuts and shake the pan occasionally, until they begin to brown and give off a toasty aroma, 2 to 3 minutes. Transfer to a cutting board and, once cooled, chop roughly.

    In a glass jar with a lid, or in a small mixing bowl, combine the red-wine vinegar, mustard, walnut oil, olive oil and salt and pepper to taste. Shake or whisk to emulsify.

    Place the mâche and beets in a salad bowl. Pour on half the dressing and toss to coat. Sprinkle on the walnuts and cheese, add more dressing to taste (being careful not to overdress), toss lightly and serve.

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