Ingredients
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
Vinaigrette
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
Directions
Goat Cheese
1
*Use best goat cheese available such as crottin de Chavignol, crottin de pays, chèvre log...
Vinaigrette
2
Emulsion mustard with honey, olive oil, salt and pepper. Whisk in vinegar and add remaining ingredients. Refrigerate for up to 2 weeks.
Montage
3
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!