Herb Salad with Goat Cheese Toasts
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the salad
- 3 handfuls Wild herb (Arugula, nettle, dandelion, sorrel)
- 1 handful lamb's lettuce
- 1 handful Frisée
- For the vinaigrette
- 1 shallot
- ½ tsp salt
- 1 pinch sugar
- 1 tsp chopped thyme
- 1 tsp chopped Stinging nettle
- 1 Tbsp Red wine vinegar
- 1 Tbsp Tarragon vinegar
- 4 Tbsps olive oil
- For the toasts
- 1 Ciabatta
- 4 Tbsps olive oil
- 500 grams Goat cheese (in a log)
Preparation steps
1.
Preheat the oven to 200°C (top and bottom heat) (approximately 400°F).
2.
For the salad, rinse the herbs and shake. Rinse the lettuce, trim, spin dry and tear into bite-sized pieces.
For the vinaigrette, peel and mince the shallots. Stir together the shallots, sugar, thyme, thyme, nettle and both vinegars and whisk in the oil.
3.
For the toasts, cut the ciabatta into slices, sprinkle with olive oil and bake in preheated oven for about 5 minutes, until crisp. Arrange the salad on plates and drizzle with 2/3 of the vinaigrette. Cut the goat cheese into slices, place on the warm bread, sprinkle with the rest of the vinaigrette, place the goat cheese toasts on the salad, garnish with flowers and serve immediately .
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