Goat Cheese Au Gratin on Salad

Goat cheese au gratin on salad – Salade au chevre gratine

In a small baking bowl, whisk olive oil, vinegar and juice of one lemon to make a marinade. Peel garlic cloves, chop finely and stir into marinade with chopped capers. Season with salt and freshly ground pepper.

Rinse the lettuce, spin dry or drain well and chop coarsely. Peel the onions or shallots and cut into very fine rings. Pit olives as desired. Rinse tomatoes and cut into wedges.

Preheat oven to 220 °C. Lay out a tray with parchment paper, place baguette slices on it, cover each with a slice of goat cheese and gratinate for a few minutes at high top heat (or under the grill coil).

In the meantime, arrange the lettuce in portions and arrange the onion rings, tomatoes and olives nicely on top. Pour the marinade over the lettuce and place the goat’s cheese sandwiches next to it or on top of it. Sprinkle with herbs de Provence and drizzle with a little garlic oil.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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