Ingredients

Check off ingredients as you go

• 2 hearts of lettuce (or mixed greens with arugula and lamb’s lettuce)
• about 20 cherry tomatoes, halved
• a small handful of fried onions (optional)
• 1 log fresh goat cheese
• slices of baguette or country bread
• a little thyme

For the vinaigrette

• 4 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic glaze
• 1 tsp mustard (optional)
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. Wash the lettuce and separate the leaves. Wash the tomatoes and cut them in half.

2. Preheat the oven to 210°C (410°F) on the broil setting. On a baking sheet lined with parchment paper, place the slices of country bread or baguette with a round of goat cheese on each, season with salt and pepper, and sprinkle with a little thyme. Broil until the cheese turns golden (it goes fast!)

3. Make the vinaigrette by mixing all the ingredients (the mustard makes a thicker dressing, your choice).

4. In a shallow serving dish, arrange the lettuce leaves and tomatoes, drizzle with vinaigrette, add the fried onions, toss, and top with the warm goat cheese toasts.

Variations

You can bread your goat cheese rounds instead of broiling them. Add walnut halves or pecans. Add fresh or dried figs for a more pronounced sweet and savory touch.