Salad with Chévre (goat cheese) Crouton

This simple yet amazing salad came from the restaurant where I interned when we lived in Barcelona.  This was my favorite salad that Chef Phillipe made, and he would make it for me even if it wasn’t on the menu.  Use a high-quality goat cheese, preferably one with a rind.  This salad is beautiful plated individually.

Vinaigrette:

• 1 small clove garlic mashed

• 1 teaspoon Dijon mustard

• 1 tablespoon white wine vinegar

• ½ tsp honey

• 1/3 cup olive oil

• salt and pepper to taste

Whisk all ingredients except oil together. Slowly add oil while whisking. Season to taste. Set aside.

Crouton:

• 8 slices of French baguette ½ inch thick

• Olive oil for brushing

• 4 to 6 oz chévre (goat cheese)

Place bread slices on a baking sheet and brush both sides with oil. Place under a broiler to brown. Remove from oven. Turn bread slices over and return to broiler to brown other side. Remove bread slices from oven and top each crouton with a slice of goat cheese ¼" thick. Return to the broiler to warm cheese just before serving salad.

Salad:

• 6 cups mixed baby greens

• ¼ cup chives chopped for garnish

Place greens in a large bowl. Toss with enough vinaigrette to coat leaves. Divide lettuce onto 4 plates. Place two warm croutons in the middle of each salad and sprinkle with chives to garnish. Serve immediately.

Serves 4.