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Crottin de Chèvre Salad
serves 1

Poilane Chevre SaladINGREDIENTS

  • 1/2 teaspoon good French mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 teaspoon white wine vinegar

  • Pinch of salt and pepper

  • 3 teaspoons walnut oil

  • 2 slices of Poilâne bread, or good country bread

  • A drizzle of olive oil

  • Good sea salt

  • A few huge handful of mixed greens

  • A handful of walnuts

(and may I recommend a pear for dessert?)


Preheat the broiler.  In a small bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper, and olive oil until emulsified.  Set aside.

Lightly toast the bread in the toaster.  Slice the crottin de chèvre into 4 slices.  Place 2 slices in a single layer on each piece of bread.  Drizzle very lightly with olive oil and sprinkle with sea salt.  Put the bread and cheese on a baking tray, and place the bread in the middle of the oven.  Broil from afar until the cheese is melting and bubbling.  Leave to cool for 3 or 4 minutes.

Toss the greens and walnuts lightly with the vinaigrette.  Top with the cheesy toasts.  Eat!!!!!

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