At their home in Morrisburg, ON, Bill and Sonja Laurin mix vinaigrette in the bottom of their salad bowl, put greens on top of it, and toss the salad at the table. To dress up a green salad, they add croutons topped with melted cîteaux cheese (Canada's OKA may be substituted).
1 tbsp. sherry vinegar
2 tbsp. walnut oil
1/2 tsp. dijon mustard
Salt and freshly ground pepper
1 head butter lettuce, washed, dried, and torn into pieces
8 oz. Cîteaux or Oka
1 . Place an oven rack in top third of oven and preheat broiler. Meanwhile, in a large salad bowl, whisk together the vinegar, oil, and mustard, and season to taste with salt and pepper. Add lettuce, toss with the vinaigrette, then divide between 4 plates.
2. Make croutons by cutting 12 thin round slices from the baguette, then place a slice of citeaux cheese on top of each. Place slices on a baking sheet and broil until cheese is melted, 30-45 seconds. Garnish each salad with three croutons.