Radicchio and Goat Cheese Salad


2 small heads radicchio
Juice of half a lemon
2 slices good-quality white bread
4 rounds goat cheese, cut from a log-shaped Montrachet
1 tablespoon chopped fresh thyme
Olive oil


1. Separate the radicchio leaves and rinse them. Drain on absorbent paper and pat dry. Divide among 4 salad plates and arrange in an attractive manner, leaving a space to one side of the plate. Sprinkle with lemon juice and place in the refrigerator.
2. Using a 2-inch biscuit cutter, cut 4 rounds from the bread slices. Toast or broil on both sides until lightly browned. Transfer to a shallow pan. Cut the rounds of goat cheese about ¾-inch thick and place a round of cheese atop each round of toasted bread. Sprinkle the tops of the cheese with thyme and press down gently. Pour enough oil over the cheese to coat the entire surface. Slide under the broiler and heat until the surface of the cheese looks golden and slightly bubbly. Set a crouton with its cheese to the side of each salad plate and serve at once.


Serves 4

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