Salad With Herbs And Warm Goat Cheese

Ingredients

• 4 rounds French bread 1/2-inch thick
• 8 ounces fresh goat cheese, preferably in a log
• 6 tablespoons fruity extra-virgin olive oil
• 1 head Boston lettuce
• 2 tablespoons sherry vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon fresh rosemary leaves
• ½ teaspoon chopped fresh chervil
• 1 teaspoon minced chives
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    363 calories; 32 grams fat; 11 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 26 milligrams cholesterol; 330 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Lightly toast the bread, then arrange the slices on a broiler pan lined with foil. Top each slice of toasted bread with a thick slice of the goat cheese. Brush the portions of cheese with half the olive oil and set aside until just before serving time.
2. Rinse and dry the lettuce, tear it into bite-size pieces and arrange it on each of four salad plates.
3. Just before serving time mix the vinegar and mustard together, then beat in the remaining three tablespoons of olive oil. Drizzle the dressing over the lettuce on the plates.
4. Preheat broiler and broil the goat cheese until it is just beginning to color along the edges. Center a portion of goat cheese on toast on each salad, sprinkle with the herbs and pepper and serve at once.