Green Salad with Bȗcheron Toasts
I love dishes with contrast. In this recipe, a bright and zingy green salad is paired with toasts topped with warm, rich Bȗcheron – light and indulgent at the same time.
Ingredients
- 8 medium slices baguette
- ¾ cup (175 mL) good olive oil, separated
- 4 ounces (115g) Bȗcheron or other soft, semi-aged goat cheese, sliced
- 10 ounces (280g) frisée (or other bitter salad greens, such as arugula)
- ¼ cup (60mL) Champagne vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon salt; freshly ground black pepper
- ¼ cup (25g) finely sliced green onion
Step by Step Instructions
Step 1
- Preheat your oven to broil, and set your rack to the upper third of the oven.
- On a small sheet pan, toast baguette slices briefly on each side until lightly browned. Remove from oven, and top each slice with ½ ounce (15g) Bȗcheron, and set aside.
Step 2
- In a medium bowl or small bowl of a food processor, whisk the vinegar, mustard, lemon, salt, a few grinds of black pepper, and green onion until combined. Add the olive oil in a thin stream until emulsified. Add the salad greens to a large bowl.
Step 3
- Transfer the cheese-topped baguettes to the oven and broil (watching carefully) for 2-3 minutes, or until the cheese has softened and melted. Remove the baguette slices from the oven.
Step 4
- Pour the vinaigrette over the greens, and toss just until combined. Divide the dressed greens between 4 serving dishes, and add two warm baguette slices to each plate. Serve immediately.
