Technical Stages :

• Roll out the puff pastry and cut four 8x8 cm (3,15x3,15 inches) squares. Put them on a buttered baking sheet. Glaze. Put 3 mint leaves in the center and a crottin on top of them. Bake in warm oven at 180°C or 356°F until the puff pastry is baked and golden.
• To serve, put a bed of mesclun on a plate. Pour some vinaigrette and add a few pinions and/or walnuts. Add also a couple of cherry tomatoes and the warm crottin de chavignol in the center.