Ingredients

• 8 ounce goat cheese log, rolled in herbs
• 6 to 7 cups frisee lettuce, 3 bundles, trimmed
• 1/4 European or seedless cucumber, halved lengthwise, then thinly sliced
• 3 tablespoons chopped or snipped chives
• 16 grape tomatoes
• 1/2 cup shelled pistachio nuts or sliced almonds
• 1/4 red onion, sliced
• 2 to 3 tablespoons chopped tarragon leaves
• 1 small shallot, minced
• 1 tablespoon white wine vinegar
• 1/4 lemon, juiced, about 2 teaspoons
• 1/4 cup extra-virgin olive oil
• Salt and pepper

Instructions

1. Cut goat cheese into 4 equal portions and reserve.
2. Divide the frisee among 4 plates. Scatter the cucumber, chives, tomatoes, nuts, onions and tarragon equally among the portions of lettuce. Crumble a 2-ounce portion of cheese over each salad.
3. Place shallot in a small bowl with vinegar and lemon juice. Let vinegar stand 5 to 10 minutes. Whisk in extra-virgin olive oil in a slow stream. Drizzle dressing over each salad, then season with salt and pepper.