This one is so simple but will make everyone think you're a chef at home. Goat cheese to me is the king of cheese. It is so rich and creamy and I love it in such a huge variety of dishes.  

 4 servings

Ingredients:

9 oz (260 g) of arugula salad (or the kind of lettuce of your choice)

7 oz (200g) of goat cheese log

3/4 of a baguette (12 1-inch slices)

6 tablespoons of olive oil (divided)

1 tablespoon of balsamic vinegar

1 teaspoon of Herbes de Provence (or thyme or rosemary)

1 pinch of salt and pepper

Instructions: Preheat oven on grill position. Cut baguette into 12 1-inch thick slices. Cut goat cheese log into 12 even slices. Put bread slices on a baking tray and place a piece of goat cheese on top of each. Finish topping with 3 tablespoons of olive oil, herbes de Provence and a pinch of pepper. Heat in oven for 5 minutes or until cheese is melt and starting to get a golden color. Meanwhile, wash and dry arugula salad thoroughly. Prepare vinaigrette dressing in a bowl : Pour vinegar and salt first, then add 3 tablespoons of olive oil and whisk until you get an emulsion. Serve arugula salad in 4 individual soup plates, top with vinaigrette dressing and place 3 warm goat cheese toasts on each plate. Serve warm goat cheese salad right away.

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