Passerelle Salad

No small part of the pleasure we get from this salad comes from the memories associated with discovering it. Phil, in one of his "where is that person today" moods, had launched a search for Jennie, one of his most valued friends from high school. Imagine our surprise when he found Jennie, and her husband John, on the faculty of the university Jen, Andy, and Sue had graduated from and living only a few miles from them. Our next visit to the area included more than enough conversation to remind Phil of why he had so valued the friendship, some of which conversation took place over brunch at Passerelle. This, or a salad very much like it, came from that brunch.

We frequently substitute romaine for the mesculin. We haven't used spinach, but it should work. If you try the salad with iceberg lettuce, please don't tell us.

1. Wash the greens thoroughly, tear the leaves, and dry them with a cloth towel or, better, by spinning. (Leaving water on the leaves will prevent the dressing from adhering.)
   
   
2. Season the vinegar in a small bowl. Add the oil slowly, stirring as you do to mix the vinaigrette.
   
   
3. Place the greens in a large bowl. Add the vinaigrette, and toss the salad.
   
   
4. Top the dressed greens with the walnuts, cranberries, and chevre, and serve.
   
   

4 servings