Goat cheese salad
================= 2026-02-14


Directly inspired by: Salade Au Chèvre Chaud Et Jambon Cru

Comment: I didn't use the prosciutto option. Using lamb's lettuce is an original and interesting idea. For the toasts, while crustless white bread is an option, regular bread is also fine, and removing the crust is optional (if you have good teeth). If the lamb's lettuce needs to be washed, it should then be thoroughly dried. Furthermore, separating the leaves from their stems can be beneficial for a finer texture.

Serves 4

Ingredients:
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100 g lamb's lettuce (see instructions)
100 g finely diced lardons
4 crottins de Chavignol cheeses or similar
8 thin slices of bread (see instructions)

4 tbsp sherry vinegar
3 tbsp extra virgin olive oil
S + P

Preparation:
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Preheat the oven to broil.

Prepare the lardon, then fry it in a pan. Let it rest on paper towels.

Prepare the vinaigrette.

On 4 plates, arrange a bed of lamb's lettuce. Distribute the bacon on top, then drizzle with a few teaspoons of vinaigrette.

Toast the bread slices in a pan with a little extra virgin olive oil.

On a baking sheet, arrange the toast slices, topping each with half a crottin de Chavignol (or another goat cheese of your choice), rind-side down.

Bake for a few minutes at most, watching carefully until just golden.

Arrange the toasts on plates and serve.