Pélardons or picodons are ideal for this warm starter, best enjoyed immediately. Difficulty: Easy
Wash and dry the lettuce thoroughly, then store it in a clean towel. Prepare a zesty vinaigrette with garlic and a touch of tarragon mustard if desired.
Crust the bread slices and cut the crumb into small dice. Remove the rind from the pork belly slices and cut into strips. Fry the strips gently until they render fat and crisp up. Drain and keep warm. Sauté the bread dice in the bacon fat until golden.
In three shallow plates, place flour, beaten eggs (whisked like an omelet), and crushed rusks turned into breadcrumbs. Coat each goat cheese in flour, egg, then breadcrumbs. Place on a baking sheet and bake at 180°C for 7-8 minutes until golden.
Toss the salad with vinaigrette and divide among plates. Top with warm cheese, crispy lardons, and croutons.
Optional enhancements: Rub bread with garlic before dicing, keep lardons whole, or add cherry tomatoes and capers.
Source: Regional Cuisines of France, Editions du Fanal
