Ingredients Print

Check off ingredients as you go

• 2 hearts of lettuce (or a mix of lettuce, arugula (rocket) and mâche/lamb’s lettuce)
• 20 or so cherry tomatoes, halved
• 1 small handful crispy fried onions (optional)
• 1 log fresh goat cheese
• a few 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 broiler (grill) setting. On a baking sheet lined with parchment paper, lay out the slices of country bread or baguette, top each with a round of goat cheese, season with salt and pepper and sprinkle with a little thyme. Bake just until the goat cheese turns golden (it goes fast!).

3. Make the vinaigrette by whisking all the ingredients together (the mustard gives a thicker dressing, so it’s up to you and what you prefer).

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

Variations

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