Recipe: Toasted goats cheese salad (France)
This simple starter is just the thing with a cool glass of Sancerre – we enjoyed it last with Collines Blanches by Domaines Hubert Brochard but Aujourd'Hui Comme Autrefois would be just as good a match.
This makes enough to start a meal for four people – but feel free to go a bit bigger and serve as a larger supper instead of a main course.
That way you'll have more time free to enjoy the company (and wine).
4 x generous slices of goats cheese (fresh Crottin de Chavignol if you can get it but goats log is fine too)
3 x tablespoons white wine vinegar
150ml vegetable oil
1 x teaspoon French mustard
Squeeze of lemon juice
- Put cheese on piece of kitchen foil under a hot grill.
- Put vinegar, oil, mustard and lemon juice in a jar or plastic container with secure lid and shake vigorously until amalgamated.
- Pour dressing over salad leaves and mix well, dividing between four serving plates.
- Top with the cheese once it is bubbling under the grill.
Et voila! Flavoursome and intensely satisfying, just like the Sancerre you choose to serve it with.