Salade de Chèvre Chaud
Hot Goat Cheese Salad
June 16
Yesterday’s salad was Italian, today’s is French. This salad is made by my elf, so I get to pour myself a glass of wine and sit back to watch the preparation.
Serves 2.
Ingredients:
Frisée salad
2 crottin of goat cheese (see photo)
1/2 French baguette
1 garlic clove
2 teaspoon butter
2 Tablespoons fresh chives
Olive oil
Red wine vinegar (or apple cider vinegar)
1 teaspoon Dijon mustard
Salt and pepper to taste
Preparation:
Preheat oven or toaster oven to 350F. Cover the rack with a sheet of aluminum foil.
Wash and dry frisée and place in a bowl. Cut each crottin horizontally. Slice 4 slices of bread on a diagonal to make them wide enough for the crottin to sit. (See photo) Rub the bread with garlic clove to give it a hint of garlic. Spread a thin layer of butter on each slice of bread. Place each half crottin on a slice of bread.
Place the slices directly on rack that has been covered with a sheet of aluminum foil. Bake for about 15-20 minutes. Watch. If the crottin is fresh it will take longer, if it is drier it will cook faster and melt. You don’t want the crottin to melt but soften. Best way is to watch the bread. When it gets to a good toasted level, 15-20 minutes, remove the slices.
Meanwhile mix dressing and mix 2/3 of dressing with frisée. Divide frisée onto 2 plates. Place 2 slices on top of frisée of each plate. Spoon rest of dressing over crottins. Sprinkle with remaining chives.
Dressing: Mix together
Equal parts Olive oil and red wine vinegar (or apple cider vinegar)
1 teaspoon Dijon mustard
1 Tablespoon of fresh chopped chives
salt and pepper to taste
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