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Comté Carpaccio with Walnut Oil

  • Comtécheese
  • Mesclun salad
  • White wine or champagne vinegar
  • Walnut oil
  • Salt and pepper
  • Walnuts
  • Chives

    This delicious combination – which is more of a method than an exact recipe – comes from Eric Lefebvre, crémier at the Fromagerie de Paris.

  1. Cut the Comté into paper-thin slices (10 slices per person).
  2. Toss the mesclun with a drizzle of vinegar and walnut oil, and season with salt and pepper.
  3. Place a mound of mesclun in the center of each serving plate. Overlap 10 Comté slices on each plate, propping them against the salad.
  4. Sprinkle a few walnuts around each plate, along with a few drops of walnut oil.
  5. Bon appétit!

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