For the salad with grilled feta cheese, cut the St. Albray into pieces about 1 cm thick. Brush with olive oil on both sides. Slice the baguette and toast both on the grill for about 5-10 minutes until golden brown.
In the meantime, finely dice the shallot and sauté in a little oil. Deglaze with white wine vinegar, add 1 tablespoon sugar, let cool briefly and spread over the washed leaf lettuce. Mix well.
Spread the grilled sheep’s cheese on the baguette slices, pepper and arrange on 2 plates together with salad.
Preparation Tip:
For a change, use lemon juice instead of wine vinegar for the salad with grilled feta cheese.