Mixed Salad with Baked Goat Cheese
Rinse the lettuce, spin dry and pluck into small pieces. Rinse tomatoes and cut into slices or quarters. Peel the onion and cut into thin rings. Place both on one side of a dinner plate. Mix together the vinegar, oil, mustard, salt and pepper to make a dressing.
Heat the bread slices in a pan with a little olive oil. Bake the crottin de chavignol (or any goat cheese) in an ovenproof dish on the top rack of a preheated oven at 200°C (approximately 400°F) for about 7-8 minutes, or until golden. Remove the cheese from the oven and serve on top the bread, next to the salad. Drizzle the salad with the dressing and serve.