Salade d’Endive Frisée au Cabridou Grillé

Cabri is the Provençal name for a young goat or kid, and cabridou (from cabri and doux) is the name given to the small pebble-like goat’s cheese of Provence. These cheeses are often eaten soft and freshly drained but they are most highly prized after maturing for 3–6 months when they develop a dry, grey crust and a powerful, distinctive flavor.

For this recipe the goat’s cheese should be about 1 month old, when it is firm enough to melt under the broiler