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Warm Toasted Bijou Salad
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| by ADELINE on MARCH 17, 2010 |
Ingredients
• 4 leeks, the white and light-green section only, cut in half lengthwise and washed
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 1 tablespoon Dijon mustard
• 3 tablespoons balsamic vinegar
• 4 Bijou, cut in half horizontally
• 8 slices French baguette, ¾ inch thick
• 1 head romaine lettuce, trimmed, washed, and spun
• 1 cup cherry tomatoes, cut in half
Directions
Pat dry and toss leeks with a splash of olive oil and season with salt and pepper. Broil in the oven for about 5 minutes until tender but not mushy! Let the leeks cool, then chop thinly and put in a medium-size bowl.
Prepare the dressing. Mix together the mustard, vinegar, olive oil, and leeks, and let sit for 4 hours to 1 week.
Put a medallion of the Bijou, rind facing up, on each baguette piece and place under the broiler until the cheese is soft to a little runny. The rind should be slightly golden (about 2 to 3 minutes).
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