Grilled bread and cheese with salad and dressing (tartine de Rocamadour)

Tartine de Rocamadour, salad d’endive, pomme, noix et miel: an open grilled cheese sandwich made with Rocamadour and served with salad and a vinegar and honey dressing.

• serves

  2

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 25 ml sherry vinegar
• 25 ml walnut oil, plus a little extra to serve
• 10 ml honey
• 100 g walnuts
• 1 witlof (endive), sliced into 1cm slices.
• 1 apple, sliced into batons or thin slices
• 50 g Mache or watercress
• 50 g unsalted butter, softened
• 2 slices country bread or sourdough
• 4 Rocamadour goat cheese
• chives, to garnish
• salt
• pepper

Instructions

1. Preheat oven to 200°C.
2. In a small bowl, mix the vinegar, oil and honey. Set aside.
3. In a mixing bowl, mix the walnuts, witlof (endive), apple and mache. Set aside.
4. Spread the butter on the bread and put 2 rocamadour cheese on each slice. Bake for 10 minutes or cheese is melting and bread is toasted.
5. Toss the salad with the dressing, and season with salt and pepper.
6. To assemble, place each slice of bread on plates. Place the salad around the bread. (Alternatively, you can cut the cheese-topped bread into pieces and served on the salad). Drizzle some walnut oil on top, garnish with shipped chives and serve immediately.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.