280 g of Cabra Goat Cheese
4 slices of brioche
Guérande Salt to taste
White peppercorns to taste
15g of puff pastry crumbs
30 ml of red wine vinegar
100 ml of olive oil
30 g of Dijon mustard
200 g of mixed greens
280 g of Cabra Goat Cheese
4 slices of brioche
Guérande Salt to taste
White peppercorns to taste
15g of puff pastry crumbs
30 ml of red wine vinegar
100 ml of olive oil
30 g of Dijon mustard
200 g of mixed greens
Cut the goat cheese into eight 1.5 cm wide and 5 cm diameter slices
Place them on brioche slices cut to the same size
Sprinkle salt, pepper, and puff pastry crumbs over each slice
Bake in a preheated oven at 180°C for five minutes or until golden brown
Set aside
Make the dressing by mixing red wine vinegar, olive oil, Dijon mustard, and Guérande Salt
Toss the mixed greens with the dressing
In a plate, arrange the mixed greens and to the side place two pairs of goat cheese slices.
