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3-4 fresh mall goat cheese crottins
8 slices of country white bread
salad greens for 4 salads
vinaigrette (see below recipe)
freshly ground black pepper
Preheat the oven to 450. Cut each crottin horizontally into 2 or 3 half-inch slices. Place the bread on a baking sheet, brush lightly with olive oil and place a slice of goat cheese on each piece of bread. Bake for 8-10 minutes, until the bread is toasted and the cheese is warm. Place the salad greens in a large bowl and toss with enough vinaigrette to moisten. Divide the salad among 4 lunch plates. Place 2 slices of toasted bread on each salad, sprinkle with salt and pepper and serve.
3 tablespoons champagne vinegar or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra large egg yolk, at room temperature
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Sweetnicks’ Note: A nice, simple salad. Recipe courtesy of Barefoot Contessa.