Frenchie Lunch (aka herb salad, baguette, cheese + compote)

I recreated this cheese plate we enjoyed last spring in Provence of apricot thyme compote and mild Petit Breakfast brie. The herb salad and crusty bread turn this into a full meal. We had a variation of this lunch most days of our trip through the South of France. Have a glass of chilled rosé and you're all set! 

Ingredients to Finish the Dish

1 cup of fresh tender herb leaves (I used a mix of parsley, mint & dill. Basil or chervil would also be lovely)

1 cup of baby lettuce leaves (I used little gems of red leaf lettuce)

1/2 cup Quick Stone Fruit Compote 

2-3 tbsp of Champagne Shallot Vinaigrette 

1 baguette or your favorite crusty bread 

1 small wheel of mild goat or cow’s milk cheese, I used Marin’s Petit Breakfast Brie in this photo

To garnish - extra olive oil, Maldon salt, 2 sprigs of thyme 

Method

Toss herb mix with vinaigrette and season with fresh cracked pepper. Arrange sliced brie on a platter and spoon about ½ - ¾ cup of jam on a small serving plate. Drizzle cheese with olive oil. Garnish both cheese and jam with fresh thyme leaves and a sprinkle of Maldon salt. Serve with crusty bread.