martedì 1 ottobre 2013

Il caprino caldo nell'insalata

Warm goat cheese salad is an impressive classic French dish that works brilliantly as starter for a sophisticated dinner or a light lunch.
2 slices of rye bread or French country sourdough bread (try Poilane's bread)
140 gr goat cheese, crottins or roll with a bit of rind on the outside (serving 2)
150 gr mixed leaf salad (lamb's lettuce, baby spinach, watercress, beet leaves, butter lettuce)
6, 7 almonds, coarsely chopped
vinaigrette (balsamic vinegar, salt, evo oil, mustard, honey)
black pepper
Preheat the oven to 200 C and the grill to its highest setting.

For the vinaigrette mix in bowl with a fork or a whisk balsamic vinegar, salt, evo oil, mustard and honey (the quantity depends on how much salad you want to dress, i.e. for 150 gr salad: 3 Tbs evo oil, a pinch of salt, 1 1/2 Tbs balsamic vinegar, 1 tsp honey, 1 tsp mustard).
In a baking pan lay out cheese rounds (thick disks) on slices bread. Grill for 4-5 min, until the cheese has melted and begun to brown.
Dress the salad with the vinaigrette, toast some almonds into a hot skillet.
Serve the salad with the cheese and bread on the top with some fresh black pepper, parsley, chives and toasted almonds.

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