- 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!!!!!
print this recipe