Salade de chèvre chaud au miel

This salad marries well with a fruity beaujolais, like a Broully or Fleurie, or a flinty white from the Loire like Sancerre or a Quincy. Makes 1 serving- simply multiply quantities by the number of people you’re serving.

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Course Lunch

Servings

Ingredients

2 in small slices of bread or 1 larger slice cuthalf
2 inch rounds or wedges of soft goat cheese about 1/2thick
1 Pinch herbes de provence or thyme
1 tsp Balsamic vinegar
1/2 tsp Dijon mustard
1 Pinch Salt
1 tsp Tbsp + about 1/2olive oil
Freshly ground black pepper
1 clove garlic
1 tsp honey
2 handfuls mixed greens
2 stems fresh mint

Instructions

Toast the bread lightly, then place in baking pan. Place one round or wedge of cheese on top of each slice and sprinkle a pinch of the dried herbs on each cheese round. Set aside.
Preheat the oven to 400 F.
While the oven is heating up make the dressing. In a salad bowl combine the balsamic and mustard. Add some salt, 1 Tbsp of olive oil, and stir to blend. Grind in some black pepper. Peel and halve the garlic clove and add to the dressing (you will remove it later).
Drizzle the honey over the cheese rounds and spoon on a few drops of olive oil. Bake in the oven for 5 minutes, or until the cheese starts to melt.
Remove the garlic from the dressing. Add the greens and mint leaves and toss. Serve the salad on individual plates, topped with the warmed bread and cheese.

Notes

Original recipe and image source: The Everyday French Chef

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