It's usually made with Chevre (goats cheese), but I found that mildly-aromatic vegusto works very nicely!
It also involves bacon, but that can easily be replaced with any vegan 'bacon'.
For the dressing, just add some Provencal herbs to a French vinaigrette.
Another key thing that makes this salad extra special is adding plenty of chunks of cox apple.
For the cheese toasts, simply cut-up a piece of (white, or French) bread, grill them lightly on one side. Then, flip them over, grill a little on this side, then lightly butter (margarine!) this side, top with a piece of vegan cheese, then grill a little longer.
Use a mixture of crispy watery leaves, like iceberg lettuce, and darker baby leaves.
Jen x
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