Ingredients
- 1/2 cup chives
- 1/2 cup parsley
- 1/4 cup extra-virgin olive oil
- 1/4 cup olive oil
- 1/4 cup champagne vinegar
- 1 cup shallot
- 1 tablespoon whole-grain mustard
- 2 teaspoon kosher salt
- 10 teaspoon black peppercorn
- 10 teaspoon Cheese Toast
- 12 slice sourdough
- 2 tablespoon olive oil
- 2 ounce goat cheese
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup heavy cream
Preparation
Baking Directions:
It is always exciting to see the first lettuces of spring poking their heads out of the ground.
Our gardeners usually have a fit because we want to pick them so young, but who can stand to wait?
You can also use field greens such as arugula, mizuna, and tatsoi, and herbs such as tarragon or parsley for more texture and flavor.
VinaigretteCombine all the vinaigrette ingredients in the jar of a blender and process until smooth.
The vinaigrette will keep covered in the refrigerator for up to 2 days.
Creamy Goat Cheese Toasts1. Preheat the oven to 325 degrees.
2.Toss the bread slices in a bowl with the olive oil.
Transfer to a baking sheet and bake until very light golden brown, about 8 minutes.
Remove from the oven and set aside to cool.
3.Put the goat cheese in a bowl and break it up with a spoon.
Stir in the lemon juice salt, and pepper, then gradually work in the cream.
The goat cheese mixture can be made a day ahead and kept well covered in the refrigerator.
4.Using a butter knife, spread the goat cheese on the toasts.
Serving Directions:
To Serve6 ounces first-of-the-season lettuce (about 1 medium head), washed and driedUsing your hands, gently toss the lettuce with enough vinaigrette to nicely coat the greens, but do not drown them.
Arrange the lettuce on 6 chilled plates.
Garnish with the gat cheese toasts and serve at once.
