This salad consists just of mixed greens in a light mustard vinaigrette, topped with small rounds of goat cheese that have been placed on bread slices and broiled until warm. Think of it as a green salad with goat cheesy croutons. A delicious first course and one I crave.

Salade au Chèvre Chaud

4 (½-inch thick) slices goat cheese, from a log (or individual crottin de chèvre, cut in half horizontally)
2-3 cups mixed greens, something sturdy
4 slices country bread or baguette
handful of walnuts, toasted and broken in pieces
3 Tbsp olive oil or walnut oil
1 Tbsp red wine vinegar (or partly balsamic vinegar)
1 tsp dijon mustard
1/4 shallot, minced
salt and pepper

Place slices of goat cheese on the bread slices and broil just until the cheese start to melt. Do not let it melt completely. Whisk together the vinegar, mustard, salt and pepper. Whisk in the oil and add the shallots at the end. Drizzle the greens with the dressing and sprinkle walnuts around the plate. Top the salad with the goat cheese toasts. Et voila. Serves 2.

Any basic vinaigrette works as a dressing.