Salad with Grilled Goats' Cheese

By corlear

Salade de Chevre Chaud

This salad has now become a staple dish both in France and abroad. Demadn for goats' cheese in the last few years has risn, and the south of Burgundy is well placed as it is the largest producer of farmhouse goats' cheese. The cream dressing is versatile enough to be served with a variety of other salads. If you want a lighter salad, simply sprinkle walnut oil, sea salt, pepper and chives on each salad, omitting the cream, mustard and vinegar. Serve this salad as a starter or as a cheese course.

Ingredients

• 4 slices of pain de campagne or rye bread
• 4 small round dried goats’ cheeses, each sliced in half to make 8 flat discs
• 450 g / 1 lb mixed lettuce leaves, such as oak leaf, cos, lambs’ lettuce or escarole
• small bunch fresh chives, finely chopped

Preparation

Step 1

You figure it out.