Grilled Marinated Goat's Cheese Salad

When Paul and I go to Paris, this is the first thing I order (OK, the 2nd thing after a glass of chilled champagne). I love the rich yet simple flavours of this salad. This is an ideal starter to serve at a dinner party, or a delicious lunch time offering served with freshly baked artisan bread and sun-ripened figs if you happen to have them lying around!

Clean a one litre glass jar that has a secure lid. Place the cheese into the jar. We used the firmer goat’s cheese rounds with rind called crottin, but the softer chevre is also perfect. Add the bay leaves, the thyme and the peppercorns and pour the oil over the cheeses into the jar. You will need enough oil to cover the cheeses. Securely place the lid onto the jar and store in a cool place for at least a week before using them.

Pre-heat the oven grill. Cut 1 crottin in half so that you have 2 thick slices and place the cheese rounds on top of the baguette slices. Brush the top with some of the flavoured oil and sprinkle a pinch of Italian rub onto each piece of goat’s cheese. Arrange on a baking tray and place under the hot grill until the cheese is bubbling and hot and the bread has browned.

While the cheeses are grilling prepare the dressing by whisking all the ingredients together until well combined. Arrange the salad greens onto serving plates and generously drizzle with dressing.

Place the grilled goat’s cheese toasts onto the leaves and serve immediately.

Serves: 4

TIP: As you use the cheese rounds, add more cheese to the jar along with more olive oil and leave to marinade with the flavourings. The marinating cheeses can be kept for up to 4 weeks.