Sort ingredients
sstar5
QR Code
Listen
Pdf
Slice the baguette or bread or your choice into medium chunks and rub each top with half a clove of garlic.
Dribble a little olive oil on each baguette slice, add half a bay leaf then top with a slice of goat's cheese. Add a walnut and a little more olive oil on top and sprinkle on the herbes de provence (or chopped fresh rosemary/thyme).
Place under a hot grill for about 5 minutes, or just enough to melt the goat cheese, toasting the extra walnuts around them.
Meanwhile, gently fry the garlic and bacon bits/lardons (if using) for about 5 minutes in the rest of the olive oil.
Whisk together the oil*, vinegar and mustard (or shake in a jam jar) with some fleur de sel salt and a few turns of the peppermill. In a bowl, toss into the salad leaves with the fresh parsley.
Arrange the salad leaves on each plate. Top with the garlic, bacon, the toasted goat's cheese slices and extra toasted walnuts.