Pélardons or picodons are ideal for this warm starter, best enjoyed immediately.
Difficulty: [usr 2]
Wash and dry the lettuce thoroughly, then store it in a clean towel. Prepare a zesty garlic vinaigrette, enhanced with a touch of tarragon mustard if desired.
Cube the bread (remove crust if preferred) into small dice. Trim the rind from the pork belly slices and cut into strips. Fry the strips gently in a pan until they render fat and turn crispy. Drain and keep warm. Sauté the bread dice in the rendered fat until golden.
In three shallow plates, place flour in one, beat the eggs in another, and crush the rusks into breadcrumbs in the third. Coat each goat cheese in flour, then egg, then breadcrumbs. Place on a baking sheet and roast at 180°C for 7-8 minutes until golden.
Toss the salad with vinaigrette and divide among plates. Top with hot roasted goat cheese, crispy pork belly, and golden croutons.
Optional enhancements: Rub bread slices with garlic before cubing, keep pork belly slices whole, or add cherry tomatoes and capers. Serve with toast, tapenade, and anchoïade for a complete Provençal experience.
Source: Les Cuisines Régionales de France. Provence. Editions du Fanal.
