Warm Goat Cheese Salad (Le Pain)

Warm Goat Cheese Salad

Serves 4

Ingredients

• 4 tbsp Liège syrup or honey
• 3 slices of Sourdough Bread (see page 16), cut into 12 triangles or disks
• 4 firm crottins de chèvre (about 2 1/2 oz/65 g each), sliced into 3
• 4 handfuls of mixed salad leaves (about 7 oz/200 g)

For the vinaigrette:

• 2 tbsp extra virgin olive oil
• 2 tsp whole grain mustard
• 1 tsp balsamic vinegar

Instructions

1. Preheat the broiler (grill) to a high setting. 
2. In a small bowl or jug, mix the Liège syrup with scant 1 cup (7 fl oz/200 ml) of hot water to obtain a thinner consistency; if using honey, leave plain). 
3. Place the goat cheese slices and bread triangles on a baking sheet and put under the broiler for 2-3 minutes. Once the bread triangles are toasted on one side, turn over and toast the other side. The goat cheese should now be melting and slightly brown on top. If not, leave under the broiler for another 1-2 minutes. 
4. Meanwhile, place the mixed salad leaves in a salad bowl. In a small bowl, whisk the vinaigrette ingredients together, then toss with the salad. 
5. To serve, divide the salad among 4 serving plates, put the slices of goat cheese on the toast and place 3 slices on top of each serving. Pour a thin stream of Liège syrup over the salad and serve warm.