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From Food and Paper (http://foodandpaper.blogspot.com/2007/04/scallops.html)
Ingredients
- juice and grated zest of 1 lemon
- 2 teaspoons honey
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/3 cup olive oil
- 4 (1/2-inch-thick) slices country-style bread
- 1 large garlic clove
- 4 cups mache
- 1 cup grape tomatoes, halved
- 4 oz ricotta salata, thinly sliced
Directions
- Whisk together lemon juice, honey, salt, and pepper, then add 1/4 cup oil in a slow stream, whisking until emulsified.
- Prepare charcoal or gas grill for cooking. (You could broil the bread in your oven, but you'll have to do without the smoky flavor of the grill, and that would be a shame.)
- Brush both sides of bread slices with remaining oil and season with coarse salt and pepper.
- When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill bread on lightly oiled grill rack, turning once, until golden, about 3 minutes total. Immediately rub 1 side of each slice with garlic clove.
- Toss mache with tomatoes, half the lemon zest, and enough dressing to coat, then season with salt and pepper
- Place toasts on salad plates. Layer salad and cheese slices alternately on each toast and spoon remaining dressing over top. Sprinkle with remaining lemon zest.
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