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.
each)
4 slices French bread
Olive oil, for drizzling
175 g/6 oz mixed salad leaves, including soft and bitter varieties
Snipped fresh chives, to garnish
For the dressing
1/2 clove garlic
5 ml/ 1 tsp Dijon mustard
5 ml/1 tsp white wine vinegar
5 ml/ 1 tsp dry white wine
45 ml/3 tbsp olive oil
salt and freshly ground black pepper
Serves 4
To make the dressing, rub a large salad bowl with the cut side of the garlic clove. Combine the mustard, vinegar, wine, salt and pepper in a bowl. Whisk in the oil, 15 ml/ 1 tbsp at a time, to form a thick vinaigrette.
Cut the goat's cheeses in half crossways using a sharp knife.
Preheat the grill to hot. Arrange the bread slices on a baking sheet and toast on one side. Turn over and place a piece of cheese, cut side up, on each slice. Drizzle with oil and grill until the cheese is lightly browned.
Add the leaves and the dressing to the salad bowl and toss to coat the leaves thoroughly. Divide the salad among four plates, top each with a goat's cheese crouton and serve, garnished with chives.
or light lunch. The fresh tangy flavour of goat's cheese contrasts with the mild salad leaves.
each)
4 slices French bread
Olive oil, for drizzling
175 g/6 oz mixed salad leaves, including soft and bitter varieties
Snipped fresh chives, to garnish
For the dressing
1/2 clove garlic
5 ml/ 1 tsp Dijon mustard
5 ml/1 tsp white wine vinegar
5 ml/ 1 tsp dry white wine
45 ml/3 tbsp olive oil
salt and freshly ground black pepper
Serves 4
To make the dressing, rub a large salad bowl with the cut side of the garlic clove. Combine the mustard, vinegar, wine, salt and pepper in a bowl. Whisk in the oil, 15 ml/ 1 tbsp at a time, to form a thick vinaigrette.
Cut the goat's cheeses in half crossways using a sharp knife.
Preheat the grill to hot. Arrange the bread slices on a baking sheet and toast on one side. Turn over and place a piece of cheese, cut side up, on each slice. Drizzle with oil and grill until the cheese is lightly browned.
Add the leaves and the dressing to the salad bowl and toss to coat the leaves thoroughly. Divide the salad among four plates, top each with a goat's cheese crouton and serve, garnished with chives.
