Recipe courtesy of Robert Irvine

Salad of Mesclun Greens with Dried Cranberries, Mascarpone Dumplings and Champagne Vinaigrette

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
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For the dumplings and salad:

1/2 cup goat cheese

1/2 cup mascarpone cheese

1/4 cup chopped chives

4 cups cleaned loosely packed greens (such as romaine, red and green leaf lettuce, radicchio, frissee)

4 cups cleaned loosely packed greens (such as romaine, red and green leaf lettuce, radicchio, frissee) 

1/2 cup sun-dried cranberries

1 cup cherry or grape tomatoes, cut in 1/2

For the Champagne vinaigrette:

1/4 cup Champagne vinegar

1/2 cup Champagne

1 teaspoon vanilla extract

2 tablespoons chopped chives


Freshly ground black pepper 

1 cup grapeseed oil


  1. For the dumplings and salad:
  2. Mix goat cheese, mascarpone and chives in a bowl. Roll into small "dumplings" and set aside at room temperature.
  3. For the Champagne Vinaigrette:
  4. Make vinaigrette by mixing together vinegar, Champagne, vanilla, chives, salt, and pepper, in a small bowl. Add oil in a slow stream by whisking constantly.
  5. Cut or shred greens into 1/2-inch wide pieces. Combine cheese dumplings, greens, cranberries, and tomatoes and toss with enough vinaigrette to coat.

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