Salade Chèvre Chaud

Preheat your oven to 350 F.

For the dressing:
Combine the apple cider vinegar, red wine vinegar, Dijon mustard, lemon juice, salt and pepper in a bowl. Whisk in about 3 tablespoons of olive oil until the dressing is combined. You may need to add more or less salt or pepper depending on how this tastes.

Put the salad mix into a large bowl. Dress your salad mix with enough dressing so it’s wet and set aside.

The cheese and bread:
First take the goat cheese rounds (they should be about 2 inches in diameter), stand them up on their side and cut them length-wise in half. You can use a cheese knife, unflavored dental floss or what ever to do this. Be careful and try not to crack the cheese (but we did so it’s OK!). You will end up with four rounds after you’ve done this.

Take the slices of French bread and using the goat cheese rounds as a sizing guide, cut the slices of bread into squares so that the cheese will sit nicely on the bread. Toast the bread (ours fit in our toaster) until it’s slightly golden. It’ll crisp up more in the oven.

Place the lightly toasted bread on a baking sheet that you’ve lined with parchment paper. Drizzle 1 tablespoon (total) between all four slices. Then drizzle 1 tablespoon (total) of honey onto the bread. Place one cheese round on each piece of bread and then top the cheese with the remaining 4 tablespoons of honey and spread it evenly.

Bake the bread in the oven, on the bottom rack for 5 minutes (no more than 7 minutes depending your oven ). Then, turn on the broiler and leave the oven door slightly open and broil it for 2-3 minutes. Keep an eye on it!

The cheese is done when the tops are golden brown, caramelized and bubbly and the toast is more toasted.

Put some salad in a bowl and top with one piece of bread and cheese. Enjoy with a nice glass of white wine!

Serves 4.