Pélardons or picodons are best suited for this hot starter which should be eaten immediately.
Difficulty:[usr 2]
Clean and wash the lettuce, wring it out. keep it in a towel. Also prepare a spicy garlic vinaigrette. You can also add a touch of tarragon mustard.
Crust the bread and cut the crumb into small dice. Remove the rind from the lean bacon slices. Cut these into strips. Fry them in a frying pan over low heat. When the bacon bits have rendered their fat and are crispy, drain them and keep them warm. Put the diced bread in the pan with the fat from the bacon bits and sauté until golden brown.
Pour a little flour into a deep plate, break the eggs into a second plate and beat them into an omelet, crush the rusks into breadcrumbs in a third plate. Pass each cheese successively in flour, beaten eggs and breadcrumbs. Arrange them on the baking sheet and roast them for 7 to 8 minutes at 180°C.
Dress the salad with the vinaigrette and divide among serving plates. Place the hot roasted goat cheese on top, then garnish with the bacon bits and small diced bread.
You can rub the slices of bread with garlic before dicing them. In addition, the slices of lean bacon can remain whole. Finally, you can add small cherry tomatoes and capers to the filling.
For a really complete dish, also offer toast with tapenade and anchoïade.
Source:Les Cuisines Régionales de France. Provence. Editions du Fanal.
