Don’t get flustered by the French title, this salad (which can just be called Marinated Goat Cheese Salad, if you don’t want to sound continental. But why wouldn’t you) is from Ann Willan’s absolutely marvelous new book The Country Cooking of France. As we make the turn into spring and summer, salad becomes more and more a dining staple. To make this delish version, you’ll need to plan ahead a bit to marinate the goat cheese. Remember, on that step, a little hint from the author: “small goat cheeses are best for marinating, and they should be quite dry.” The wait, by the way, is completely worth it.

Serves 4

Marinated Goat Cheeses

Ingredients:
4 small round goat cheeses (about 2-1/2 ounces/75 grams each)
3 dried bay leaves
2 teaspoons peppercorns
3 sprigs fresh thyme
3 to 4 tiny dried hot peppers
1-1/2 cups olive oil or nut oil

Directions:
1. Put 4 small round goat cheeses (about 2-1/2 ounces/75 grams each) in a 1 quart/1 liter/1-3/4 pint covered jar with 3 dried bay leaves, 2 teaspoons peppercorns, 3 sprigs of fresh thyme, and 3 to 4 tiny dried hot peppers.

2. Add 1-1/2 cups/375 milliliters/12 fluid ounces olive or walnut oil, or enough to cover them generously. Cover with the lid and leave at least 2 weeks before using. The cheeses are good for 3 to 4 weeks, but will soften if kept too long. As you use them, more cheeses can be added to the oil.

Salade de Fromages de Chèvre Mariné

Salad Ingredients:
6 ounces/175 grams salad greens
4 Marinated Goat Cheeses (above)
8 slices whole-wheat bread
Oil from marinating the cheese, for brushing

Vinaigrette Ingredients:
2 tablespoons red wine vinegar
Salt and pepper
6 tablespoons/90 milliliters/3 fluid ounces oil from marinating the cheese
2- to 3-inch/5- to 7-centimeter round cookie cutter

Directions:

1. Wash and dry the salad greens, discarding any wilted leaves. Slice each cheese in half horizontally. Using a cookie cutter, stamp a round from each slice of bread slightly larger than the rounds of cheese. Brush the bread rounds with oil and set a round of cheese, cut side down, on top.

2. For the vinaigrette, whisk the vinegar with salt and pepper in a small bowl until the salt dissolves. Gradually add the oil, whisking constantly so the dressing emulsifies and thickens slightly. Taste and adjust the seasoning. The greens, cheese, and dressing can be prepared an hour or two ahead.

3. To finish, heat the broiler. Broil the cheeses about 3 inches/7.5 centimeters from the heat until bubbling and browned, 5 to 7 minutes. Meanwhile, toss the greens with the dressing, then taste a leaf and adjust the seasoning. Pile the greens on individual plates. Set two rounds of cheese on each plate and serve while still warm.

--A.J. Rathbun

Article From : amazondaily