salad leaves, such as curly endive, radicchio and red oak leaf, torn in
goat's cheese rounds, about 50 g each, rind removed
red pepper, seeded and finely sliced
onion, thinly sliced
To make the dressing, mix the vinegar and salt with a fork until
Stir in the mustard.
Gradually stir in the oil until blended.
Season with pepper and set aside.
Preheat the grill.
Heat the oil in a frying pan.
When hot, add the bread slices and cook for 1 minute until
Turn and cook the other side for about 30 seconds more.
Drain on kitchen paper and set aside.
Place the salad leaves in a bowl.
Add 45 ml of the dressing and toss to coat.
Divide the dressed leaves among four salad plates.
Put the goat's cheeses, cut side up, on a baking sheets and
grill for 1 - 2 minutes until bubbling and golden.
Set one goat's cheese on each slice of bread and place in the
center of each plate.
Scatter the diced pepper, red onion, parsley, and chives over
Drizzle with the remaining dressing and serve.
For a more substantial main course salad, increase the amount of salad
leaves and make double the quantity of dressing. Add 115 g sliced cooked
green beans to the leaves, and toss with half of the dressing. Top with
the goat's cheeses and remaining dressing.