Goat's cheese salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Handful of curly endive | |
| 1 | Handful oak leaf lettuce | |
| Raspberry vinaigrette | ||
| 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) |
| Salt | ||
Directions
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