A delicious appetizer, with just enough variation on the theme to be interesting, yet simple enough that it can be scaled up with ease.
The pictures and quantities below are for one portion, scale up as you require.
1 coffee spoon Balsamic Vinegar
2 coffee spoon Port
1/2 tea spoon Sugar (optional)
Baby Spinach (to taste)
Baby Arugula (to taste)
1 tea spoon Dijon mustard
1 table spoon Cider vinegar
1 table spoon Olive oil
1 pinch Ras el hanout
1 small Baguette
Goat Chesse (to taste)
Sliced almonds (to taste)
1/2 tea spoon Honey
Salt and Pepper (to taste)
6. Assemble the croutons.
Left : Cheese topped with sliced almonds
Center : Figs, topped with the cheese.
Right : Cheese that has been seasonned on both sides with Ras el Hanout
7. Dress the greens with the vinaigrette. Drizzle a bit of honey over the crouton with the almonds. Drizzle the balsamic reduction over the crouton with the figs.