Warm Goats’ Cheese Salad (v)
 Salade chèvre chaud au miel
 
This is a regular item in local restaurants and can be served as a starter or with a few additions as a tasty lunch.
 
A buche or roll of goats’ cheese (from the market or the supermarkets sell rolls of goats cheese)
Clear Honey to drizzle on the cheese
Chopped walnuts
Thin slices of French loaf (2 slices per person for a starter or 3 slices for a lunch)
Green salad – lettuce or lettuce and roquette
Salad dressing
Pine nuts
 
For a more filling lunch add smoked lardons or allumettes (for a non-vegetarian version) 
 

1. Preheat the gril
2. Lay the sliced bread onto a sheet of foi
3. Slice the cheese into approximately 1.5cm slices and arrange 1 or 2 slices on each slice of bread – enough to cover the bread
4. Arrange the green salad – lettuce and roquette on individual plates
5. In a small frying pan cook the lardons (if usinf, then add the walnuts and warm through, take off the heat
6.  Drizzle a good teaspoon of clear honey over each slice of goats’ cheese and transfer the slices on the sheet of  foil onto the grill pan. Honey from sweet chestnuts (Chataignier) is good as is Acacia honey 
7. Put the slices of bread and chese under the preheated grill. Keep an eye on the slices – they are done once they are bubbling and they will be a caramelised.  Remove from under the grill.
8. Sprinkle salad dressing over the lettuce and arrange the  cheese slices on the salad.  Sprinkle over the lardons and walnuts if you are using them and then a final sprinkling of pine nuts.  Serve immediately.

The best cheese on toast there is!

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