Salade de Chèvre Chaud

🥘 Ingredients

• lardons 3 ½ oz
• walnuts 0.33 cup
• tomato 1 large
• lettuce ½ medium sized
• ripened goat cheese 5 oz
• country bread 6 slices
• freshly ground black pepper ¼ tsp
• extra virgin olive oil 1 tbsp
• fresh parsley 1 tbsp
• French vinaigrette ¼ cup

1. 1

   Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with parchment paper .
2. 2

   In a frying pan , fry the lardons for 5 minutes , until crisp. Set the lardons aside, without washing the pan. Add the walnuts to the pan and warm them for 2 minutes until they smell toasty. Set aside.
3. 3

   Cut the tomato into wedges. Wash and dry the lettuce , plucking the leaves and hand-tearing them into large pieces.
4. 4

   Cut the ripened goat cheese into 6 coins and place each onto its own slice of country bread . Season with freshly ground black pepper and top each toast with a drizzle of extra virgin olive oil . Place toasts onto prepared baking sheet and bake for 10 minutes , finishing with 1 minute under the broiler.
5. 5

   Meanwhile, assemble the salad. Divide the salad pieces onto 2 salad plates . Top with equal parts of tomato wedges, cooked lardons and toasted walnuts. Sprinkle with fresh parsley and about 2 tablespoons of French vinaigrette on each plate.
6. 6

   Top with the goat cheese toasts right out of the oven, serve immediately.