Serves 4: 160 g mesclun mixed lettuce leaves • 4 small pieces of goat’s cheese (crottins) each weighing 60 g • 8 thin slices of baguette • 150 g mixed fresh or frozen red berries • 2 tbsp. caster sugar • 1 shallot • 1 tsp. mustard • 4 tbsp. olive oil • 2 tbsp. balsamic vinegar • salt and ground pepper

Mix the berries and sugar together in a small saucepan. Bring to the boil, then lower the heat and simmer for about 10 minutes on a low heat until the red fruit has stewed. Remove from the heat and set aside.

Peel and finely chop the shallot. In a large bowl, mix this with the olive oil, vinegar, mustard and a little salt and pepper. Wash and dry the salad. Add it to the bowl and mix well.

Cut the goat’s cheese pieces in half horizontally. Place them on the slices of baguette. Place them under a hot grill (200 °C, gas mark 6-7) for 3-4 minutes until they start to brown.

Arrange the mesclun on 4 plates. Place 2 pieces of warm goat’s cheese toast on each plate. Drizzle the toast with a spoonful of the red berry compote and serve.