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

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
• 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