• 4 goat’s cheese crottin.
  • 250 gr baby leaves
  • ¼ loaf of white bread
  • 1 shallot Sprig of fresh thyme
  • 2 tbls of dijon mustard
  • 4 tbls red wine vinegar
  • 2 tbls garlic cloves
  • 10 tbls sunflower oil
  • Season as you like with salt and pepper


  1. Dressing - mix mustard, vinegar, seasoning, shallots and garlic. Then buzz in the oil
  2. Croutons - cut bread into cubes, toss in pan with butter until golden. Touch dry with kitchen paper.
  3. Bake goat’s cheese at 180 c or gas mark 6 until melted and golden.
  4. Toss the leaves in the dressing and add croutons. Finish off with the cheese and a sprig of thyme.

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