300 g Goat cheese*
200 g Bread, muffins, campagne...
200 g Pancetta, or prosciutto
250 g Salad mesclun, romaine, lettuce, arugula...
100 g Walnuts, lightly toasted
30 g Dijon mustard
45 g Honey
125 g Olive oil
65 g Champagne vinegar
40 g Shallots, minced
2 g Fresh thyme leaves
50 g Kalamata, or black cured olives, chopped
*Use best goat cheese available such as crottin de Chavignol, crottin de pays, chèvre log...
Emulsion mustard with honey, olive oil, salt and pepper. Whisk in vinegar and add remaining ingredients. Refrigerate for up to 2 weeks.
In a hot skillet, cook pancetta, or prosciutto until crispy; set aside. Season salad generously with the vinaigrette and plate out. Toast bread on hot skillet with a drizzle of olive oil, or use rendered pork fat. Place cheese on top of the toasted bread and place under the broiler for about 4 min, or until cheese melts away. Season cheese with ground black pepper and top with a fresh thyme sprig. Garnish with the crispy pancetta and walnuts. Enjoy!