Yield: 2 Servings
|Handful of curly endive
|Handful oak leaf lettuce
|Goat's cheese cut into 8 slices
|Thin slices of French bread
|Fennel, thyme and marjoram (chopped)
Trim and wash the lettuce leaves and dry them. Toss in a raspberry vinaigrette. Arrange on two plates and sprinkle with a little of the chopped herbs.
Put the crme fraiche into a saucepan and reduce it by half over a vigorous heat with a little salt and a pinch or two of finely chopped herbs.
Place each slice of cheese on a slice of French bread and place in a very hot oven (240 degrees C / 475 degrees F / gas 9) for 5 minutes.
Arrange half of the slices on each plate and serve the reduced crme fraiche separately as a sauce.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias