This simple French bistro idea has become wildly popular in many forms at everything from cross-cultural bistros, to informal California-style restaurants, to hoity-toity New American places
1 shallot, minced
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
2 teaspoons fresh thyme leaves
1 teaspoon Dijon mustard
1/4 cup walnut oil plus additional for drizzling on bread
salt and pepper to taste
6 1 inches-thick slices of Italian bread (3 inches in diameter)
8-ounce log of soft mild goat cheese such as Montrachet, cut crosswise into 6 rounds
8 cups mesclun or other mixed greens, washed well and spun dry
3 tablespoons fresh parsley leaves
1. Whisk together the shallot, lemon juice, garlic, thyme, and mustard in a small bowl. Add the walnut oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season with salt and pepper. Reserve.
2. Preheat the oven to 400°F degrees. Place bread slices under broiler until lightly toasted. Drizzle with walnut oil and sprinkle with salt and pepper. Place a goat cheese round on each slice and place back under broiler until goat cheese is slightly melted, about 2 minutes.
3. While the goat cheese croutes are broiling, toss the greens with the parsley, then with the reserved vinaigrette. Season with salt and pepper.
4. Divide the salad greens among 6 plates, place 1 goat cheese croute on each.
This simple French bistro idea has become wildly popular in many forms at everything from cross-cultural bistros, to informal California-style restaurants, to hoity-toity New American places. The reason? Goat cheese is great with greens. The standard version features goat cheese that's spread on round toast and broiled. Serves 6