On a lighter note

It’s lunch time & the sun is shining and for some reason this has reminded me of the enormous salads that Rachael, Naomi and I enjoyed in Corsica last summer. The most typical Corsican salad is the Chevre Chaud au Miele, or warm goats cheese with honey, and it is totally unhealthy and completely delicious – just how I like my salads!

Naomi and Rachael in the Bavella Mountains, Corsica 2009

To make the salad:
· lamb’s lettuce or baby spinach
· fresh goat cheese
· 1 avocado
· 1 large tomato or several small ones
· 2 slices of fresh bread (preferably baguette)
· butter
· honey

For the dressing:
· honey
· dijon mustard
· olive oil
· balsamic vinegar

First slice the bread and toast it in a pan with some butter. When the bread is golden and toasted, add a thick slice of fresh goat cheese on top. Place it under the grill with a low setting so that the cheese softens but doesn’t melt completely.

In a separate bowl, make the dressing by combining a small spoonful of honey with a small spoonful of dijon mustard. Beat with a fork until blended. Then add a splash of balsamic vinegar and blend again. Finally, add a generous amount of olive oil and keep beating the dressing with a fork until it is completely smooth and thick. If the dressing separates, keep adding small amounts of each ingredient until it blends smoothly.

Rinse the salad greens and arrange them on a plate. Distribute the sliced tomatoes evenly on the plate. Add a few slices of avocado. Pour some dressing over the salad. Finally, place a slice of bread with the warm goat cheese in the middle of the place on top of the salad greens. Drizzle with honey and serve.

I don’t think my egg mayonnaise sandwich is quite going to cut it now…