|
Here is the salad and cheese course on
one plate - or serve it as a quick and satisfying starter or light
lunch. The fresh tangy flavor of goat's cheese contrasts with the
mild salad leaves.
Ingredients
-
mixed salad leaves - 180g, including
soft and bitter varieties
-
whole goat's cheese such as Crottin de
Chavignol - 2, about 70 - 120g each
-
French bread - 4 slices
-
olive oil
-
fresh chives - to garnish
For the dressing
Method
-
First, make the dressing, rub a
salad bowl with the cut side of the garlic clove, combine the
mustard, wine, vinegar, pepper and salt in a bowl, whisk in the
oil, 1 tbsp at a time.
-
Cut the goat's cheeses in half
crossways. Preheat the grill to hot, arrange the bread slices on
baking sheet and toast. Turn over and put a piece of cheese on
each slice of the bread. Drizzle with oil and grill until the
cheese is lightly browned.
-
Add the dressing and leaves to the
salad bowl and toss well. Serve the salad on plate and top with
goat's cheese crouton, garnished with chives. Serves 4.
|