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.
- 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.
- 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.
- 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.