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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Salad with Chévre (goat cheese) Crouton

Gregory Clapp

This simple yet amazing salad came from the restaurant where I interned when we lived in Barcelona.  This was my favorite salad that Chef Phillipe made, and he would make it for me even if it wasn’t on the menu.  Use a high-quality goat cheese, preferably one with a rind.  This salad is beautiful plated individually.

Vinaigrette:

  • 1 small clove garlic mashed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • ½ tsp honey
  • 1/3 cup olive oil
  • salt and pepper to taste

Whisk all ingredients except oil together. Slowly add oil while whisking. Season to taste. Set aside.

Crouton:

  • 8 slices of French baguette ½ inch thick
  • Olive oil for brushing
  • 4 to 6 oz chévre (goat cheese)

Place bread slices on a baking sheet and brush both sides with oil. Place under a broiler to brown. Remove from oven. Turn bread slices over and return to broiler to brown other side. Remove bread slices from oven and top each crouton with a slice of goat cheese ¼" thick. Return to the broiler to warm cheese just before serving salad.

Salad:

  • 6 cups mixed baby greens
  • ¼ cup chives chopped for garnish

Place greens in a large bowl. Toss with enough vinaigrette to coat leaves. Divide lettuce onto 4 plates. Place two warm croutons in the middle of each salad and sprinkle with chives to garnish. Serve immediately.

Serves 4.