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    Tomato and Chive Salad with Goat's Cheese Croutons

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    Tomato and Chive Salad with Goat's Cheese Croutons

    Green tomatoes work well here

    • Vegetarian

    Serves: 6


    • 24 slices from a small baguette
    • 6 large tomatoes
    • 1 small bunch chives, chopped
    • 1 teaspoon smooth Dijon mustard
    • 2 tablespoons good vinegar
    • 6 tablespoons extra virgin olive oil
    • Salt and freshly ground black pepper
    • 225g soft goat's cheese
    • 1 tablespoon chopped marjoram
    • 1 clove garlic, crushed


    1. Preheat the oven to 180°C/gas 4. Put the bread on a baking tray and bake for 10 minutes until crisp. Set aside.
    2. Cut the tough cores from the top of the tomatoes. Slice the tomatoes thinly. Put in a bowl with the chives. Whisk together the mustard, vinegar and olive oil. Season to taste and pour over the tomatoes. Mix and set aside.
    3. Preheat the grill to medium-high. Beat the goat's cheese with the marjoram and garlic. Add a little black pepper and spread onto the croutons. Return to their baking tray and drizzle with a little more olive oil before setting under the grill. As soon as they are hot - about 2 minutes - remove.
    4. Distribute the tomato salad between 6 plates. Add the goat's cheese croutons and serve.

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