Salade de Chevre Chaud Marine (Warm Salad of Grilled Marinated Goat’s Cheese) | Searching4Zen

Ingredients

• 8 small firm-textured goat’s cheeses, such as chèvre du Larzac
• 2 liters (3 1/2 pints) walnut oil
• 1 bunch of rosemary
• 1 bunch of basil
• a few sprigs of thyme
• a few bay leaves
• salt and freshly ground pepper
• 2 frisée lettuces
• 2 heads of radicchio
• 1 bunch each of chervil, tarragon and chives
• croûtes (see page 88), cut into semicircles for the garnish
• 2 tbsp whole-grain mustard
• 2 tbsp. Dijon mustard
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 4 tbsp. red wine vinegar
• Put the cheeses in a large non-metallic jar or bowl. Add the oil, rosemary, basil, thyme, and bay leaves. Add salt and pepper to taste. Cover and leave to marinate in a cool place for several days.
• Drain the cheeses, reserving the flavored oil. Arrange them on a baking tray.
• Prepare the vinaigrette: mix the mustards with the shallot, garlic, wine vinegar, and seasoning. Add 200 ml (7 fl oz) of the walnut oil used to marinate the cheeses, and mix well.
• Wash the salad leaves, and dry well. Arrange a mixture of salad leaves on individual plates.
• Cook the cheeses under a hot grill for several minutes, or until golden on top.
• Set a cheese in the centre of each bed of salad leaves. Sprinkle with the vinaigrette and garnish with the chervil, tarragon, and chives. Serve warm, with the croûtes.
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