This delicious combination – which is more of a method than an exact recipe – comes from Eric Lefebvre, crémier at the Fromagerie de Paris.
- Cut the Comté into paper-thin slices (10 slices per person).
- Toss the mesclun with a drizzle of vinegar and walnut oil, and season with salt and pepper.
- Place a mound of mesclun in the center of each serving plate. Overlap 10 Comté slices on each plate, propping them against the salad.
- Sprinkle a few walnuts around each plate, along with a few drops of walnut oil.
Bon appétit!