1 handful of curly endive 1 handful oak leaf lettuce 1 raspberry vinaigrette 100 g crsme fraiche 175 g goat's cheese - cut into 8 -slices 8 thin slices of french bread 2 tb fennel, thyme and marjoram -(chopped; ) 1 salt
Instructions
Trim and wash the lettuce leaves and dry them. Toss in a raspberry vinaigrette. Arrange on two plates and sprinkle with a little of the chopped herbs.
Put the crSme fraiche into a saucepan and reduce it by half over a vigorous heat with a little salt and a pinch or two of finely chopped herbs.
Place each slice of cheese on a slice of French bread and place in a very hot oven (240 degrees C / 475 degrees F / gas 9) for 5 minutes.
Arrange half of the slices on each plate and serve the reduced crSme fraiche separately as a sauce.
