Warm Goat Cheese Salad | Salade au Chèvre Chaud

• Vegetarian

• Produce

  • 1 head Butter or bibb lettuce or several handfuls baby greens or even arugula or baby spinach

• Condiments

  • 1 tsp Honey
  • 4 tbsp White balsamic vinegar

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin
  • 4 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 slices Baguette

• Dairy

  • 4 slices Chevre

Found on leitesculinaria.com

Ingredients

• 4 slices baguette, each 1/4 to 1/2 inch thick
• 4 slices chèvre (goat cheese), each 1/4 to 1/2 inch thick
• Extra-virgin olive oil, for drizzling
• 1 head butter or bibb lettuce or several handfuls baby greens or even arugula or baby spinach (about 4 ounces)
• 4 tablespoons extra-virgin olive oil
• 4 tablespoons white balsamic vinegar
• 1 teaspoon honey
• Sea salt and freshly ground black pepper

Directions

• Make the goat cheese toasts1. Preheat the oven to 475°F (250°C).2. Place the bread on a baking sheet. Place a slice of chèvre on each piece of bread and drizzle with a touch of olive oil. Bake until the edges of the bread are golden brown and the cheese appears a little puffed and molten, 3 to 5 minutes. Keep a careful watch over the bread as it will go from perfectly done to scorched in seconds. Let cool slightly. If desired, gently smooth the cheese evenly over the surface of the bread with a knife.Make the salad3. Rinse the lettuce or baby greens and dry in a salad spinner or with a clean towel.4. Combine all the ingredients for the dressing right in the salad bowl. Add the lettuce or baby greens and gently toss.Assemble the plate5. Divvy the salad among individual plates and top with the warm goat cheese toasts. Serve immediately.