WARM GOAT CHEESE SALAD

1 bag of salad, mixed greens

2 Creole tomatoes, or other

1 English cucumber, sliced 

4 carrots, grated 

1 lemon zest 

1 can of pears, strained 

1 cup of lemon-fresh parsley dressing (below)

In a large bowl, mix the mixed greens with the grated carrots, the slices of cucumbers, the zest of lemon, the Creole tomatoes cut in quarters and the pears cut in half without the juice from the can. Refrigerate for 1 hour. Ten-minutes before serving, prepare dressing.

WARM GOAT CHEESE TOASTS

10 slices of Ciabatta bread 

1 log of plain goat cheese 

Olive oil

Salt and pepper

2 cups of walnuts toasted

Honey  

Warm up the slices of Ciabbata in a 350 degree oven for 5 minutes. Remove them from oven and top each one with a thick slice of goat cheese. Can be cut in half or quarter triangles. Return to oven for 3 more minutes to warm. 

LEMON-FRESH PARSLEY DRESSING

2 cups of virgin olive oil

1 juice of 1 lemon 

1 cup of fresh parsley 

1 teaspoon of balsamic vinegar 

1 pinch of salt 

1 pinch of black pepper

In a blender mix all ingredients, blend on high for 1 minute. Pour over the fresh salad and stir very well.

Serve the salad in 8 salad plates. Put on top of each salad 1 or 2 warm goat cheese toast and top the toasts with a few toasted walnuts. Finish the salads by drizzling honey on top of each toast of goat cheese. Serve immediately. Serves 8 people.

Chef Agnes Cappello, Breaux Bridge