Warm Goat's Cheese and Tapenade Crouton with Walnut and Herb Salad

by Michel Lemoine

Tangy goat's cheese and tapenade toasts make a tasty treat in this French style salad from Michel Lemoine

Servings: 4
Level of difficulty: Easy
Preparation Time: 5 minutes
Cooking Time: 5 minutes

Ingredients
2 ripe Crotin Goat's Cheese
4 slices of white bread, thickly sliced
1 garlic clove
4 tsp tapenade, (shop bought)
extra chopped chives, to garnish

For the salad:
4 servings of mixed leaves
1 tsp Chives , roughly chopped
½ tsp tarragon, coarsely chopped
1 tsp chervil, roughly chopped
3 tbsp crushed walnuts

For the dressing:
1 small garlic clove, finely chopped
½ tsp Dijon mustard
50ml white wine vinegar
salt and fresh ground black pepper
200ml Walnut Oil

Method
1. Toast the bread and cut each slice into a shape slightly bigger than the cheese.

2. Scrape the garlic clove over each slice of warm toast, and then spread with a thin layer of tapenade.

3. Cut each goat's cheese in half, place on top of the tapenade and grill until golden.

4. Mixed the salad leaves, herbs and walnuts together.

5. Make the dressing by placing the garlic, mustard, white wine vinegar, salt and pepper into a blender. Pour in the oil and blitz until smooth.

6. Toss the salad in the dressing and serve with a goat's cheese crouton and a sprinkling of chives.