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HOT GOAT CHEESE SALAD

A theme running through - we like Goats Cheese with Sauvignon!  This is a hearty summer salad, perfect with chilled Little Beauty 2008 Sauvignon Blanc
Serves 2

INGREDIENTS

• 2 medium size baguettes
• 4 slices of round French Goats cheese (Chevre)
• 100 grams lardons (chunky bacon bits)
• 2-3 cups of Mesclun salad leaves
• 10 cherry tomatoes
• FOR THE DRESSING:
• 4 tablespoons of olive oil
• 2 tablespoons of mayonnaise
• 1 teaspoon American mild mustard
• 1 teaspoon of Dijon mustard
• 1 teaspoon anchovy fillets, finely sliced
• 1 tablespoon finely grated Parmesan cheese
• Juice of half a lemon
• 2 cloves of garlic finely chopped
• Sea salt, pepper for seasoning

METHOD

Make the dressing first and refrigerate.  Dressing is made by combining and whisking all Dressing ingredients together.

Turn oven onto grill.  Divide up the salad onto two plates and spread the cherry tomatoes over.  Slice the baguette (about 1 1/2 inch rounds).  Place sliced baguettes under grill until slightly brown on one side.  Pre-heat small frying pan.  Cook lardons until golden and crunchy.

Slice Goat cheese and place on the ungrilled sides of the baguette slices.  Grill lightly until cheese is starting to melt.    Place hot lardons onto salad, then drizzle over Dressing and place baguettes with melted warm Goat cheese on top.

Serve while hot and fresh - with chilled 2008 Little Beauty Sauvignon Blanc.