Fromage de chevre salade (french goats cheese salad)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Assorted leaves such as rocket; dandelion, mesclun, |
| ; spinach, curly | ||
| ; endive etc. | ||
| 2 | Cloves garlic | |
| 75 | millilitres | Olive oil |
| 30 | millilitres | Tarragon vinegar or white wine; (30 to 40) |
| ; vinegar | ||
| 6 | smalls | Fresh goats cheeses; about 50-60g. each |
| 6 | slices | Rustic country bread |
| Black pepper | ||
Directions
Wash and dry the leaves and place in a salad bowl.
Mash the garlic with salt until smooth then whisk in the olive oil until thick and smooth. Add the vinegar slowly, whisking all the time then toss just enough of this to coat the leaves and set aside, reserving the remaining dressing.
Meanwhile, toast the bread lightly then place a goats cheese round on each slice of bread and grill on a very high heat for one minute.
Transfer one grilled cheese and bread slice to each salad and drizzle with some remaining dressing and add a good grind of black pepper. Serve immediately.
Converted by MC_Buster.
Per serving: 614 Calories (kcal); 68g Total Fat; (98% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 13½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.