Laura Calder's Goat Cheese Salad with Basic Vinaigrette

By Unblond1

Ingredients

• Vinaigrette
• 1 spoonful Dijon mustard
• A spoonful of red wine vinegar
• A drop of soy sauce
• A splash of balsamic vinegar
• olive oil to taste
• Salt and pepper to season
• Salad
• 1 log of goat cheese, about 4 ounces (such as Chèvre)
• 4 slices thinish bacon
• 4 tablespoons pine nuts
• 4 handfuls mesculin mix
• A few spoonfuls of vinaigrette, above

Details

Servings 4
Adapted from foodnetwork.ca

Preparation

Step 1

1. Heat the oven to 450ºF/230ºC. Slice a log of goat cheese into four. Cut the log into four disks. Wrap each disk in a slice of bacon and lay on a baking sheet. Grill for about 5 minutes until the bacon is crisp and the cheese very hot.
2. Toast the pine nuts in a dry pan on the stovetop. Toss the greens with a little bit of dressing. Scatter over the nuts. Take the bacon-wrapped cheese from the oven and lay on the salad.