- 4 2-1/2 ounces (75g) eac firm yet young,,round goat cheeses, cut horizontally into three equal pieces
- Piment d’Espelette
- Fine sea salt and freshly ground black pepper
- 1 roasted red bell pepper cut into 6 equal-sized pieces about 2 x 2 inches; 5 x 5– 1/2cm
- Six 1 ounce (30g) slices slab bacon rind removed
- 1 recipe for classic vinaigrette
- 8 cups (210g) lettuce leaves rinsed, washed and torn into bite-sized pieces
Set the cheeses on a work surface, cut side up. Season each piece with piment d’Espelette or the paprikas, a bit of salt and some pepper. Lay a piece of pepper atop each cheese, flattening it out gently so it covers the surface of the cheese. If it hangs over a bit, that’s fine. Wrap each piece of cheese with a piece of bacon, so the bacon almost entirely encases the cheese, and keep it held closed with a trussing skewer.
In a medium-sized bowl, make the vinaigrette.
Build a medium-sized fire in the barbecue, or light up the gas grill using all three burners. When the coals are red and dusted with ash, set the grill over them. When the grill is very hot, place the cheeses on it ,right over the coals, and grill until the bacon is golden, about 30 seconds. Turn and repeat. Cover the grill and continue cooking until the cheese begins to melt, an additional minute or so. Transfer the cheeses from the grill to a plate or platter, using a long, metal spatula.
Thoroughly toss, toss, toss the salad until it is coated with the vinaigrette, and divide among four plates, setting it in the center of the plate. Transfer the hot cheeses to the salads, serving two pieces per person. Garnish with fleur de sel if desired, and serve immediately.