Alice Waters’ baked goat’s cheese with mesclun salad

Serves 4 — 225g fresh goat’s cheese

(a 5x12cm log) — 240ml extra-virgin olive oil — 3-4 sprigs fresh thyme,

chopped — 1 small sprig rosemary,

chopped — ½ sourdough baguette,

preferably a day old For the salad — 1 tbsp red-wine vinegar — 1 tsp sherry vinegar — 50ml extra-virgin olive oil — 225g mesclun leaves, washed and dried (traditionally chervil, rocket, leafy lettuces and endive, or any baby leaves available) Slice the goat’s cheese into eight discs just over a centimetre thick. Pour the olive oil over the discs and sprinkle with the herbs. Cover and store in a cool place for several hours or up to a week.

Preheat the oven to 150C/ gas mark 2. Cut the baguette in half and leave it in the oven for 20 minutes or so, until dry and lightly coloured. Grate into fine crumbs on a box grater or in a food processor.

Put the oven temperature up to 200C/gas mark 6. Remove the cheese discs from the marinade and roll them in the breadcrumbs, coating them thoroughly.

Place the discs on a small baking sheet and bake for about six minutes, until the cheese is warm and the breadcrumbs are brown.

Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in the oil and a little freshly ground pepper. Taste for seasoning and adjust.

Toss the leaves lightly with the vinaigrette and arrange on plates. Carefully place two discs of baked cheese on each plate and serve.