Salade Au Chevre Chaud (salad With Warm Goat Cheese)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 -8 garlic-flavored croutons (homemade or bought)
• 4 (1/2 inch) goat cheese, rounds (fresh and firm, about 1/4 pound)
• 1 teaspoon fresh thyme (or 1/2 tsp. dried)
• 1/2 teaspoon chopped fresh rosemary
• 1/2 lb lettuce (either one kind or a mixture of firm bitter lettuces such as curly endive, red-leaf, arugula, and le)
• 12 -15 fresh chervil, sprigs
• 1 red bell pepper, thinly sliced
• tiny radish (to garnish)
• 2 -3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon dijon mustard
• 1 small garlic clove, minced (or put through a garlic press)
• 1/4 teaspoon dried tarragon, crushed (or 1 tsp. chopped fresh)
• 1/2 cup plain nonfat yogurt
• 2 tablespoons olive oil
• salt and pepper

Recipe

• 1 preheat oven to 425 degrees.
• 2 place the croutons on a baking sheet and top the rounds of cheese. sprinkle with thyme and rosemary.
• 3 make the vinaigrette. mix together the vinegar, lemon juice, mustard, garlic, and tarragon. whisk in the yogurt and oil and add salt and pepper.
• 4 shortly before serving the salad, place the cheese-topped croutons in the oven and bake for 6-8 minutes or until the cheese is bubbling.
• 5 toss the lettuce, chervil, and red pepper together with the dressing and distribute among salad plates.
• 6 top the salads with the hot cheese croutons, garnish with radishes and serve at once.