Butter Toasted Croissant & Artisan Cheese

Presented by Chef Timothy Groody, Fork! Restaurant
Yield:  4 Servings

6 oz local cheese semi soft

¼ # butter melted

1 large croissant

Local honey

Extra Virgin Olive Oil

1 cup mixed local lettuce

Cracked Black Pepper

Slice the croissant into thin pieces.  Place the croissant slices on a baking sheet.  Drizzle with the butter.  Bake at 350* for 5-10 minutes until golden.  Slice cheese into 8 even slices.  On 4 plates place an even amount of croissant slices.  Lay cheese on top.  Drizzle liberally with honey.  Sprinkle with a little black pepper and oil.  Dress the salad in 1 T extra virgin olive oil and ½ tsp white balsamic vinegar (you can use any vinegar).  Place salad on top of the cheese.  Serve and Enjoy!!!!!