One of my favorite meals of all time is a simple goat cheese salad. When my sister visited me in France, that was our first meal. We both loved our simply garnished, unbelievably tasty goat cheese-topped meal and the rest is history.
For the goat cheese toasts
4 slices baguette, each 1/4 to 1/2 inch thick
4 slices chèvre (goat cheese), each 1/4 to 1/2 inch thick
Extra-virgin olive oil, for drizzling
For the salad
1 head butter or bibb lettuce or several handfuls baby greens or even arugula or baby spinach (about 4 ounces)
4 tablespoons extra-virgin olive oil
4 tablespoons white balsamic vinegar
1 teaspoon honey
Sea salt and freshly ground black pepper
Want to see the entire recipe? Click here Published April 16, 2015.