1. Preheat oven to 425 degrees. 2. Place the croutons on a baking sheet and top the rounds of cheese. Sprinkle with thyme and rosemary. 3. Make the vinaigrette. Mix together the vinegar, lemon juice, mustard, garlic, and tarragon. Whisk in the yogurt and oil and add salt and pepper. 4. Shortly before serving the salad, place the cheese-topped croutons in the oven and bake for 6-8 minutes or until the cheese is bubbling. 5. Toss the lettuce, chervil, and red pepper together with the dressing and distribute among salad plates. 6. Top the salads with the hot cheese croutons, garnish with radishes and serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
