Warm Goats' Cheese Salad (Salade De Chevre Chaude)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 slices French bread, e.g. baguette 4 tablespoons olive oil 1 clove garlic, bruised
175 g/6 oz mesclun (e.g. oak leaf lettuce, young spinach, chervil, rocket, curly endive, dandelion, watercress, borage) 8x1 cm/1/2 in slices goats' cheese DRESSING: 125 ml/4 fl oz walnut oil
1 tablespoon red wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon Provencal or other herbed mustard
salt and freshly ground black pepper



1 Preheat the oven to 180C/350F/gas mark 4. Cut the bread into 2 cm/3/4 in thick slices. Heat the oil in a frying pan with the garlic. When the garlic is brown, remove and add the bread slices. Fry for about 1 minute each side, until golden brown and crisp. Drain on kitchen paper.
2 Rinse the mesclun and dry in a salad spinner, or roll in a clean cloth and place in a refrigerator. Combine the dressing ingredients in a screw-topped jar. Shake well and set aside. Place the goats' cheese slices onto the garlic croutes on a baking sheet, and bake for about 8-10 minutes, until the cheese is slightly melted. Alternatively, cook under a heated grill. Meanwhile, toss the mesclun with the dressing and divide the salad between four small serving plates. Top each salad with 2 goats' cheese croutes and serve immediately.

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