1 lb. Gruyere in thin julienne strips
1/4 cup French dry white wine (Macon or Chardonnay)
1/4 lb. mache (watercress or arugula leaves)
3 tablespoons cold water
Marinate Gruyere in white wine for one half hour at room
4 shallots pelled and chopped
1 Tbs parsley chopped
1 Tbs Dijon mustard
1 Tbs red wine vinagar
3 Tbs corn oil
salt & pepper to taste
Then mix well with vinaigrette.
Just before serving
toss with salad greens, add additional pepper to taste.