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Salad with chèvre toasts

Ingredients 10
Servings 4


  • 40
    mixed salad leaves
  • 8
    slices peppered chèvre (goat's milk) cheese
  • 8
    slices French bread, toasted
  • olive oil for brushing
  • 5
    mustard powder
  • 30
    wine vinegar
  • 15
    lemon juice
  • salt and milled black pepper to taste
  • 45
    olive oil


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.


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