Special equipment: Kitchen blowtorch
Brush the bread with some olive oil. Bring a pan to medium heat, then lightly brown both sides of the sourdough in the pan, 2 minutes on each side.
Slice the goat cheese into 1 3/4-inch-thick pieces. Place the cheese on top of the grilled sourdough pieces. Set a kitchen blowtorch to low heat and melt the cheese. Season with salt and pepper, then drizzle the honey over the melted cheese.
In a mixing bowl, combine the arugula and mache, and dress with the balsamic vinegar and 1 tablespoon of the olive oil. Top the cheese with the dressed herbs and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Luke Nguyen