Ingredients

• 8 small firm-textured goat’s cheeses, such as chèvre du Larzac
• 2 liters (3 1/2 pints) walnut oil
• 1 bunch of rosemary
• 1 bunch of basil
• a few sprigs of thyme
• a few bay leaves
• salt and freshly ground pepper
• 2 frisée lettuces
• 2 heads of radicchio
• 1 bunch each of chervil, tarragon and chives
• croûtes (see page 88), cut into semicircles for the garnish

For the Vinaigrette

• 2 tbsp whole-grain mustard
• 2 tbsp. Dijon mustard
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 4 tbsp. red wine vinegar

Instructions

1. Put the cheeses in a large non-metallic jar or bowl. Add the oil, rosemary, basil, thyme, and bay leaves. Add salt and pepper to taste. Cover and leave to marinate in a cool place for several days.
2. Drain the cheeses, reserving the flavored oil. Arrange them on a baking tray.
3. Prepare the vinaigrette: mix the mustards with the shallot, garlic, wine vinegar, and seasoning. Add 200 ml (7 fl oz) of the walnut oil used to marinate the cheeses, and mix well.
4. Wash the salad leaves, and dry well. Arrange a mixture of salad leaves on individual plates.
5. Cook the cheeses under a hot grill for several minutes, or until golden on top.
6. Set a cheese in the centre of each bed of salad leaves. Sprinkle with the vinaigrette and garnish with the chervil, tarragon, and chives. Serve warm, with the croûtes.

Notes

Source: Le Cordon Bleu Classic French Cookbook, the Centenary Collection.

The vinaigrette mixed up and ready to dress the salad

The frisée and radicchio torn and tossed with all the wonderful herbs.

The cheese is ready to bake under the broiler.

Salade de Chevre Chaud Marine, plated and ready to serve.

Salade de Chevre Chaud Marine, plated and ready to serve.