- 8 small firm-textured goat’s cheeses, such as chèvre du Larzac
- 2 liters (3 1/2 pints) walnut oil
- 1 bunch of rosemary
- 1 bunch of basil
- a few sprigs of thyme
- a few bay leaves
- salt and freshly ground pepper
- 2 frisée lettuces
- 2 heads of radicchio
- 1 bunch each of chervil, tarragon and chives
- croûtes (see page 88), cut into semicircles for the garnish
For the Vinaigrette
- 2 tbsp whole-grain mustard
- 2 tbsp. Dijon mustard
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 4 tbsp. red wine vinegar
- Put the cheeses in a large non-metallic jar or bowl. Add the oil, rosemary, basil, thyme, and bay leaves. Add salt and pepper to taste. Cover and leave to marinate in a cool place for several days.
- Drain the cheeses, reserving the flavored oil. Arrange them on a baking tray.
- Prepare the vinaigrette: mix the mustards with the shallot, garlic, wine vinegar, and seasoning. Add 200 ml (7 fl oz) of the walnut oil used to marinate the cheeses, and mix well.
- Wash the salad leaves, and dry well. Arrange a mixture of salad leaves on individual plates.
- Cook the cheeses under a hot grill for several minutes, or until golden on top.
- Set a cheese in the centre of each bed of salad leaves. Sprinkle with the vinaigrette and garnish with the chervil, tarragon, and chives. Serve warm, with the croûtes.
Source: Le Cordon Bleu Classic French Cookbook, the Centenary Collection.