salade-aux-fines-herbes-with-camembert-230445.json

{
    "directions": [
        "Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.",
        "Toss salad greens and herbs with dressing in a large bowl."
    ],
    "ingredients": [
        "2 teaspoons Champagne vinegar",
        "1/2 tablespoon minced shallot",
        "1/2 teaspoon whole-grain mustard",
        "1/4 teaspoon salt",
        "1/8 teaspoon black pepper",
        "2 tablespoons mild olive oil",
        "4 cups loosely packed m\u00e2che (lambs' lettuce; 1 to 2 oz), trimmed",
        "2 Belgian endives, cut crosswise into 1/8-inch-thick slices",
        "4 cups torn Boston lettuce (from 1 small head)",
        "1/4 cup loosely packed chervil sprigs or 1 tablespoon chopped fresh tarragon",
        "1 tablespoon finely chopped fresh chives",
        "Accompaniments: Camembert cheese at room temperature and sliced baguette"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Cheese",
        "Leafy Green",
        "Herb",
        "No-Cook",
        "Vegetarian",
        "Quick & Easy",
        "Gourmet"
    ],
    "title": "Salade aux Fines Herbes with Camembert",
    "url": "http://www.epicurious.com/recipes/food/views/salade-aux-fines-herbes-with-camembert-230445"
}