Ingredients

• 50-60 gm. or 2 oz. cheese per person. A log shape of cheese is good, as it fits nicely on the baguette slices.

• 4 thick slices of a baguette or Ciabatta bread stick or any other type of crisp bread. I use one crisp bread roll, if I am cooking for 2 people only

• 1 packet of mixed salad leaves, I use the one that has rocket salad leaves and grated raw beetroot. You can use other salad leaves but with less dramatic effect.

• 25 gm. pine nut kernels (Chilgoza)

• A handful of olives, black are good

• Dressing:

• 30 ml. or 2 tbsp. wine vinegar or cider vinegar

• 60 ml. or 4 tbsp. of extra virgin olive oil (for salads, always use the best you can have)

• Freshly ground black pepper

• Salt to taste. I use freshly ground rock or sea salt.

• 1 heaped tsp. grainy mustard paste

• 1 heaped tsp. French mustard paste

• 1/4 tsp. sugar.

• 1 tbsp. freshly chopped chives, if you have any.

Instructions

1. Prepare salad leaves. The one in packet are usually ready to eat.

2. Place salad leaves, olives and pine kernels in a bowl and mix with the dressing, gently. Dressing should not be mixed too long before serving.

3. Divide between the 4 plates. Keep aside.

4. Take 4 thick slices of your chosen bread stick.

5. Slice the cheese roll thickly into four and place one slice on each piece of bread. Make sure that your cheese is covering most of the bread slice. Otherwise, the edges of the bread will burn long before cheese bubbles.

6. Place these on a grilling tray and cook under a hot grill, until the cheese is bubbling and beginning to get a few brown spots.

7. Place one of these slices on top of each plate of salad and serve immediately.

Notes

• Salad Selection.