Roasted Selles-sur-Cher toasts and La Closerie Sauvignon Blanc

Ingredients

• 2 well-matured Selles-sur-Cher cheeses (150 g each)
• 8 slices of country bread, 1 cm thick
• 2 tablespoons runny honey (30 g)
• 150 g mesclun or baby salad leaves
• 40 g walnut halves
• 1 teaspoon mustard (5 g)
• 1 tablespoon cider vinegar (1.5 cl)
• 3 tablespoons walnut oil (4.5 cl)
• A few sprigs of fresh thyme
• Salt, freshly ground pepper

Method

1. 1

   Preheat the oven grill to 220 °C.

2. 2

   Toast the walnut halves in a dry frying pan for 3 minutes, then roughly chop them.

3. 3

   Make the vinaigrette by whisking the mustard, vinegar, a pinch of salt and some pepper, then add the walnut oil.

4. 4

   Cut each Selles-sur-Cher into four thick rounds, without removing the ash-coated rind.

5. 5

   Lay the slices of bread on a baking tray, place a round of cheese on each, add a drizzle of honey and a few thyme leaves.

6. 6

   Place under the grill for 5 to 6 minutes, until the cheese is golden and starting to melt.

7. 7

   Meanwhile, dress the mesclun with the vinaigrette and divide between four plates.

8. 8

   Place two warm toasts on each plate, sprinkle with toasted walnuts, add a grind of pepper and serve straight away.