It's just what Layson's do.....: Warm goats cheese salad

WARM GOAT CHEESE SALAD | SALADE AU CHÈVRE CHAUD RECIPE

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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

Make the goat cheese toasts
1. Preheat the oven to 475°F (250°C).
2. Place the bread on a baking sheet. Place a slice of chèvre on each piece of bread and drizzle with a touch of olive oil. Bake until the edges of the bread are golden brown and the cheese appears a little puffed and molten, 3 to 5 minutes. Keep a careful watch over the bread as it will go from perfectly done to scorched in seconds. Let cool slightly. If desired, gently smooth the cheese evenly over the surface of the bread with a knife.
Make the salad
3. Rinse the lettuce or baby greens and dry in a salad spinner or with a clean towel.
4. Combine all the ingredients for the dressing right in the salad bowl. Add the lettuce or baby greens and gently toss.
Assemble the plate
5. Divvy the salad among individual plates and top with the warm goat cheese toasts. Serve immediately.

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