Recipe of the Month Archive  June 2011

Salad with Chévre (goat cheese) Crouton

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.

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