Clean and dry 1-litre glass jar that has a secure lid. Place the cheese into the jar.  Add the bay leaves, thyme and peppercorns and pour enough oil over the cheese until completely covered. Screw on the lid and store in a cool place for at least a week before using.

Preheat the oven grill. Cut 1 marinated Crottin in half so that you have 2 thick slices and place the cheese rounds on top of the baguette slices. Brush the top with some of the flavoured oil and sprinkle a pinch of NOMU Italian Rub onto each piece of goat’s cheese. Arrange on a baking tray and place under the hot grill until the cheese is bubbling and hot and the bread has browned.

While the cheese is grilling, prepare the dressing by whisking all the ingredients together until well combined. Arrange the salad greens onto serving plates and generously drizzle with dressing. Place the grilled goat’s cheese toasts onto the leaves and serve immediately.

Tips: We used the firmer goat’s cheese rounds with rind called Crottin, but the softer chevre is also perfect.

As you use the cheese rounds, add more cheese to the jar along with more olive oil and leave to marinade with the flavourings. The marinating cheeses can be kept for up to 4 weeks.