For this salad, I’ve used their Bijou cheese, which is goat cheese that
is molded and into small, adorable rounds. The cheese is aged for one
week, and the longer it is aged, the shaper and more robust the flavor
becomes. I’ve cut each button-shaped round into three thick slices to
top on a baguette slice and after a couple of minutes under the broiler,
the cheese melts and oozes all over the bread. Try this recipe with any
type of cheese you like, even a spoonful of crumbled gorgonzola on each
bread slice.
The beautiful purple flower on the cheese is actually the little flower - Regular sweet italian basil will
have light green buds and white flowers.
serves 4
4 large handfuls of salad greens
1 cup cherry or grape tomatoes, cut in half
8 slices French baguette, 3/4″ thick
8 slices of aged goat cheese, or other cheese, about 1/3″ thick
olive oil
For the basil vinaigrette
2 tablespoons finely minced fresh basil
1 tablespoon Dijon mustard
3 tablespoons champagne vinegar (or white wine vinegar)
1/3 cup olive oil
salt and pepper
To make the dressing, whisk together the basil, mustard, vinegar and
olive oil. Season with salt and pepper.
Brush each baguette slice with olive oil. Place a goat cheese round
or slice on each baguette. Place under broiler until the cheese is soft
and a little runny, about 2-3 minutes.
Toss together the salad greens with the tomatoes. Drizzle some of the
basil vinaigrette (you may not use all of the vinaigrette) and toss to
coat. Serve the salad with 2 pieces of the warm toasted cheese baguette
per person.
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