4 goat’s cheese crottin.
250 gr baby leaves
¼ loaf of white bread
Sprig of fresh thyme
2 tbls of dijon mustard
4 tbls red wine vinegar
2 tbls garlic cloves
10 tbls sunflower oil
Season as you like with salt and pepper
1. Dressing – mix mustard, vinegar, seasoning, shallots and garlic. Then buzz in the oil
2. Croutons – cut bread into cubes, toss in pan with butter until golden. Touch dry with kitchen paper.
3. Bake goat’s cheese at 180 c or gas mark 6 until melted and golden.
4. Toss the leaves in the dressing and add croutons. Finish off with the cheese and a sprig of thyme.