INGREDIENTS

• 1/2 teaspoon good French mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• Pinch of salt and pepper
• 3 teaspoons walnut oil
• 2 slices of Poilâne bread, or good country bread
• A drizzle of olive oil
• Good sea salt
• A few huge handful of mixed greens
• A handful of walnuts

(and may I recommend a pear for dessert?)

PROCEDURE

Preheat the broiler.  In a small bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper, and olive oil until emulsified.  Set aside.

Lightly toast the bread in the toaster.  Slice the crottin de chèvre into 4 slices.  Place 2 slices in a single layer on each piece of bread.  Drizzle very lightly with olive oil and sprinkle with sea salt.  Put the bread and cheese on a baking tray, and place the bread in the middle of the oven.  Broil from afar until the cheese is melting and bubbling.  Leave to cool for 3 or 4 minutes.

Toss the greens and walnuts lightly with the vinaigrette.  Top with the cheesy toasts.  Eat!!!!!