recipe by Lori Ross
4 cups lettuce leaves (romaine or butter lettuce or mesclun)
4 oz. goat cheese spread evenly on 8 slices french bread
1 tbsp of honey
1 Tbsps sherry vinegar
6 Tbsps olive oil
Wash and dry lettuce leaves, toss with vinegar and oil, then salt and pepper to taste; divide among 4 salad plates. Broil bread topped with goat cheese in oven for 2-3 minutes until cheese is warmed and place 2 on each plate.
Drizzle cheese with honey and serve.