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Walnut Studded Herb Cheese Salad

From: Walnut Marketing Board

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Serves 8


The cheese balls in this salad would make a fun appetizer all on their own. Try using red barlett pears to add more color to this amazing salad.


  • ½ lb. fat-free ricotta cheese
  • 1 Tbsp fresh chopped parsley
  • 1 tsp fresh minced shallots OR ½ tsp dried
  • 1 Tbsp finely minced fresh chives OR ½ Tbsp dried
  • ½ tsp finely minced fresh tarragon OR ¼ tsp dried
  • Salt and pepper, to taste
  • 1 ¼ cups finely chopped California walnuts
  • 1 small head chicory or any bitter green
  • 2 heads Belgian endive
  • 2 Seckel, Bosc or Comice pears
  • 1 bulb fresh fennel


  1. Combine cheese, parsley, shallots, chives and tarragon in a large mixing bowl; stir well. Add salt and pepper, to taste. Form cheese into 8 round balls. Roll each ball in chopped walnuts. Set aside in refrigerator until ready to serve.
  2. Wash and dry the chicory. Trim endive and separate leaves.
  3. Cut pears into eighths and core.
  4. Trim fennel and cut crosswise into thin slices.
  5. Divide chicory onto 8 serving plates. Arrange endive and pear slices in a spiral pattern over chicory. Place fennel slices at center of spiral.
  6. Preheat oven to 350F. Place cheese balls on baking sheet sprayed with nonstick vegetable cooking spray. Bake for 10 minutes.
  7. Place on cheese ball on fennel slices on each plate. Serve with Apricot Walnut Dressing (find recipe under "related recipes"). Serves 8.

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