Salade de Chèvre Chaud...

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avec sa Vinaigrette au Poivre Vert...

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Take a flavourful chèvre like the Picodon, and slice it into 6 wedges.

Split each of the wedges in half along the center.

Choose a quarter of a good round loaf of substantial bread,

like pain de campagne, or a pain au noix.

Slice it into flat triangles and toast the bread triangles briefly in the oven

to make them crisp but not too brown.

Wash & dry your lettuce or mixed greens, herbs of your choosing,

wedge some garden tomatoes, thinly slice an onion, peel a shallot,

and crack 8 walnuts.

Make a sauce vinaigrette with the blender using one whole shallot,

a rounded teaspoon of brined green peppercorns,

½ a teaspoon of salt, olive sunflower and walnut oil,

and plain simple cider vinegar to taste.

Place the wedges of cheese on the toast with the crust

of the cheese facing up.

Put them in the hot oven to slightly melt and brown the cheese.

Arrange the salad ingredients in a bowl.

Give the salad a first drizzle of vinaigrette.

When the cheese is adequately soft on the toasts, place them on the salad,

drizzle again with vinaigrette plus

a light dusting of sea salt or fleur de sel, and serve.

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BON APPETIT !

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