Salad with chèvre toasts

Name: Salad with chèvre toasts
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 40.00 lettuce; 8.00 goat's milk cheese chevre, sliced; 8.00 bread French, sliced and toasted; olive oil for brushing; 5.00 ml mustard powder; 30.00 ml vinegar wine; 15.00 ml lemon juice; salt and freshly ground black pepper to taste; 45.00 ml fresh chillies 573

4 servings

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By Food24 November 03 2009

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Ingredients (9)

40.00	lettuce
8.00	goat's milk cheese — chevre, sliced
8.00	bread — French, sliced and toasted
	olive oil — for brushing

VINAIGRETTE

5.00 ml	mustard — powder
30.00 ml	vinegar — wine
15.00 ml	lemon juice
	salt and freshly ground black pepper — to taste
45.00 ml	fresh chillies — 573

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Method:

Wash salad leaves and dry carefully. Cover and place in refrigerator to crisp until needed.
Place a slice of cheese on each slice of toast, brush with a little olive oil.
VINAIGRETTE: Cream mustard with vinegar, lemon juice and seasoning, then whisk in olive oil until creamy.
Arrange leaves on individual plates, pour a little dressing over, top with cheese toasts and serve.