Yield: 2 Servings
|1||Handful of curly endive|
|1||Handful oak leaf lettuce|
|100 grams||Crme fraiche|
|175 grams||Goat's cheese cut into 8 slices|
|8||Thin slices of French bread|
|2 tablespoons||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