Fresh and aged artisanal farmstead goat cheese
hand-crafted in Oregon's Central Coast Range.

 

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is the versatile Valsetz, a traditional bûche that can be enjoyed while young and firm or ripened and creamy. We enjoy Valsetz plain, with rice crackers or wholegrain bread, but the mild flavor lends itself to a number of uses, including this traditional French winter salad - Valsetz slices into rounds that are the perfect size for topping sections of toasted baguette, and the tangy edible rind complements the sweetness of the ripe pears.

Average weight:  9 ounces*
 

Winter Salad with Chèvre and Pears

6 cups of mixed greens (we like to combine endive, arugula, and spinach)
8 three-quarter-inch-thick slices of baguette, brushed with olive oil and toasted
2 ripe pears, cored and cut into thin wedges, and tossed with fresh lemon juice
1 young, firm Valsetz, sliced into eight equal pieces
4 tablespoons of good cold-pressed olive oil
2 tablespoons of champagne vinegar

Whisk the olive oil and vinegar together in a large bowl with a generous pinch each of salt and pepper, and toss with the greens. Top each baguette slice with a piece of cheese and broil until warm and melting. Arrange salad greens, sliced pears, and two goat-cheese-topped baguette slices on each of four plates. Serves 4.
 

*Note: Because we hand-ladle and hand-pack our cheeses, the individual weights will vary.

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Rivers Edge Chèvre | Three Ring Farm  ▪  (541) 444-1362  ▪  threering@peak.org