Goat's cheese salad

Yield: 2 Servings

Measure Ingredient
1 Handful of curly endive
1 Handful oak leaf lettuce
Raspberry vinaigrette
100 grams CrŠme fraiche
175 grams Goat's cheese cut into 8 slices
8 Thin slices of French bread
2 tablespoons Fennel, thyme and marjoram (chopped)
Salt

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 crŠme 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 crŠme fraiche separately as a sauce.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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