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Freshly ground black pepper
4 (½ -inch-/ 1.25-cm-) thick slices sourdough bread, toasted
Instructions
-Heat the oven to 400F (200C).
-On a baking sheet, coat the shallots with 2 teaspoons olive oil, and sprinkle with the salt.
-Roast for 35 minutes, until tender but not mushy.
-Let cool, then peel off the papery exterior.
-Halve each shallot lengthwise and toss with crunchy salt and 1 teaspoon olive oil.
-In a stand mixer fixed with the paddle attachment, whip the goat cheese and the cream for 1 minute, until the mixture is smooth and creamy.
-In a small bowl, whisk together the mustard and vinegar.
-Slowly pour in the remaining ½ cup (120 ml) olive oil while whisking to emulsify the vinaigrette. ....

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