I just love France and one of my biggest foreign food cravings is a Parisian café salad. The tart, runny dressing, melting chèvre chaud (that’s hot goat’s cheese) and crisp veggies are a lunchtime delight. The trick to making this at home is the dressing, which is so easy to make.
1 T. Dijon mustard
3 T. red wine vinegar
½ tsp salt
White or black pepper to taste
2/3 cup olive oil
Gluten-free baguette bread, sliced thinly from the smaller ends
One log fresh goat cheese
Your favorite lettuce
In a small stainless steel bowl, whisk together mustard, vinegar, salt, pepper and egg until frothy. Gradually add oil and whisk until mixture is yellow and thoroughly combined.
Heat the broiler on low. Slice the goat cheese and place one slice atop each piece of baguette bread. Place the cheese covered bread pieces on a baking pan and then put the pan under the broiler. Arrange lettuce and tomatoes onto plates in the meantime and drizzle with the dressing. Refrigerate any leftover dressing. Brown the cheese lightly for several minutes and remove from the oven. Arrange the toasted cheese and bread pieces on each plate and serve.