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 flavour of goat’s cheese contrasts with the mild salad leaves.
PREP TIME: 30 min
COOK TIME: 10 min
READY TIME: 40 min
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- 2 firm round whole goat’s cheeses, such as Crottin de Chavignol (about 70-120 g/21/2-4 oz each)
- 4 slices French bread
- Extra virgin olive oil, for drizzling
- 175 g/6 oz/5—6 cups mixed salad leaves, including soft and bitter varieties
- Snipped fresh chives, to garnish
For the vinaigrette dressing:
- 1/2 garlic clove
- 5 ml/1 tsp Dijon mustard
- 5 ml/l tsp white wine vinegar
- 5 ml/1 tsp dry white wine
- 45 ml/3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
1 To make the dressing, rub a large salad bowl with the cut side of the garlic clove. Combine the mustard, vinegar and wine, salt and pepper in the bowl. Whisk in the oil, 15 ml/l tbsp at a time, to form a thick vinaigrette.
2 Cut the goat’s cheeses in half crossways using a sharp knife.
3 Preheat the grill to hot. Arrange the bread slices on a baking sheet and toast the bread on one side. Turn over and place a piece of cheese, cut side up, on each slice. Drizzle with olive oil and grill until the cheese is lightly browned.
4 Add the leaves to the salad bowl and toss to coat them with the dressing. Divide the salad among four plates, top each with a goat’s cheese crouton and serve, garnished with chives.