In 10 days, I'm leaving on a marvelous adventure in France! I will be one of four instructors for a six-and-a-half-week French immersion program for high school students. It's going to be a lot of work, but it's going to be amazing. I'll be in Brest, which is in Brittany, and from what I hear, they have incredible food. Ever heard, for example, of a kouign-amann? Basically, buttery, sugary, caramelized goodness. And there's more where that came from. So excited!
In preparation to go to France, I will share with you my own creation, inspired by the wonderfully fresh and light salads I had in Paris last summer with my family. They often served their salads with toast topped with baked goat cheese, which pretty much has the texture of soft, creamy sex. So, within days of coming home to the States, I whipped up my own approximation of such a salad, complete with sexy goat cheese toast rounds (ignore the burnt edges in the photo above - it was still phenomenal).
Hopefully this salad will transport you to the outdoor patio of a Parisian café in the summertime, where I often like to live in my dreams. Enjoy!
