Salade Au Chevre Chaud (Salad With Warm Goat Cheese) - cooking recipe

Ingredients

4 -8 garlic-flavored croutons (homemade or bought)
4 (1/2 inch) goat cheese, rounds (fresh and firm, about 1/4 pound)
1 teaspoon fresh thyme (or 1/2 tsp. dried)
1/2 teaspoon chopped fresh rosemary
1/2 lb lettuce (either one kind or a mixture of firm bitter lettuces such as curly endive, red-leaf, arugula, and le)
12 -15 fresh chervil, sprigs
1 red bell pepper, thinly sliced
tiny radish (to garnish)
for the dressing
2 -3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced (or put through a garlic press)
1/4 teaspoon dried tarragon, crushed (or 1 tsp. chopped fresh)
1/2 cup plain nonfat yogurt
2 tablespoons olive oil
salt and pepper

Preparation

Preheat oven to 425 degrees.
Place the croutons on a baking sheet and top the rounds of cheese. Sprinkle with thyme and rosemary.
Make the vinaigrette. Mix together the vinegar, lemon juice, mustard, garlic, and tarragon. Whisk in the yogurt and oil and add salt and pepper.
Shortly before serving the salad, place the cheese-topped croutons in the oven and bake for 6-8 minutes or until the cheese is bubbling.
Toss the lettuce, chervil, and red pepper together with the dressing and distribute among salad plates.
Top the salads with the hot cheese croutons, garnish with radishes and serve at once.