FINES HERBS

SALAD with FINES HERBS and Camembert    Makes 6 servings

2 teaspoons Tarragon vinegar
1/2 tablespoon minced shallot
1/2 teaspoon whole-grain mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons Extra Virgin olive oil
4 cups loosely packed young spinach or Spring Mix greens
2 Belgian endives, cut crosswise into 1/8-inch-thick slices
4 cups torn Boston lettuce (from 1 small head)
1 tablespoon dried fines herbs

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.  Toss salad greens and herbs with dressing in a large bowl.  Serve with Camembert cheese at room temp. & baguettes.

MUSHROOMS with FINES HERBS

1 1/2 to 2 pounds mushrooms (such chanterelles, or oyster mushrooms)
Juice of half a lemon
3 tablespoons unsalted butter
3 shallots, minced
Salt
Freshly ground pepper
1 teaspoon dried fines herbs

Cut the mushrooms into halves or quarters. If they are small, leave whole.  Place in a bowl and sprinkle with lemon juice. In a large sauté pan, heat 2 tablespoons butter. Add the shallots and tarragon and sauté over moderate heat for 1 minute.

Add the mushrooms and sauté until tender. Strain off any excess liquid, return mushrooms to the pan with the remaining 1 tablespoon butter, and over high heat cook until golden brown.  Season with salt and pepper.  Place the mushrooms in a warm serving dish, sprinkle with fines herbs and serve.

GOUGÈRE WITH HERBS

(This French herbed puff can be served as an appetizer or a ring to hold a luncheon salad such as chicken, shrimp or fish)
1/2 cup butter
1/4 teaspoon salt
1 cup water
1 cup flour
4 eggs
1 Tablespoon dried Fines Herbs
1 cup coarsely grated Gruyere cheese

Preheat the oven to 425° F.  In a saucepan, combine the butter, salt and  water.  Bring to a boil, remove from heat. Add the flour all at once and beat well until the flour is incorporated.  Return saucepan to medium heat and cook until the dough becomes stiff and pulls away from the sides of the pan.  Remove from the heat and beat the eggs in thoroughly, one at a time.  Stir in herbs and 2/3 cup of the cheese.  To make individual puffs for appetizers: drop dough by tablespoonfuls onto two un-greased baking sheets.  To make a large ring for a salad: drop dough by tablespoonfuls in a circle on an un-greased baking sheet.

Sprinkle with the rest of the cheese.  Bake for 25 to 30 minutes, or until golden brown and puffed.  Serve warm, filling with your favorite salad.   Makes 18 puffs.