*Grilled Cheese Sarnie Salad*
Serves 4

Don't knock it til you try it.  This salad rocks!  Fresh salad fixings, topped with toasted cheese sarnie croutons and drizzled with a lemon thyme honey mustard vinaigrette!

4 small heads of baby gem lettuce, washed trimmed and leaves separated
(tear any larger leaves into bite sized pieces)
4 large radishes, washed trimmed and slivered
1/2 small red onion, peeled and slivered
1/4 of a medium sized English cucumber, washed, unpeeled, cut in half lengthwise and
then sliced into half moons
8 slices of fresh bread
4 ounces of good strong cheddar cheese, grated (a heaped cup)
softened butter
For the dressing:
4 1/2 TBS extra virgin olive oil
2 TBS apple cider vinegar
1 TBS liquid honey
1 TBS Dijon mustard or to taste (grainy or smooth, it's up to you)
a few springs of lemon thyme (you may use ordinary fresh thyme if that's all you have)
fine sea salt and freshly ground black pepper to taste
A few springs of thyme for a garnish (optional)

First make the dressing.  Strip the leaves from the thyme sprigs and whisk half of them together the olive oil, vinegar, honey and mustard until thoroughly amalgamated.  (Reserve the remaining thyme leaves for the sarnies.)Season to taste with salt and pepper and set aside.

Wash and dry the lettuce.  Scatter the leaves onto four plates, tearing any larger leaves into bite sized pieces.  Scatter the radish, onion and cucumber over top.

Spread the softened butter onto one side of each slice of bread.  Heat a large nonstick skillet over medium heat.  Toss together the cheese and remaining thyme leaves.  Place 4 of the bread slices, butter side down into the heated pan.  Top each with an equal amount of the cheese/thyme mixture.  Top the cheese with the remaining slices of bread, butter sides up.  Toast over medium heat, until golden brown on the outsides and the cheese is melted.  Cut each sandwich into 3 or 4 pieces diagonally. 

Give the dressing a quick whisk and then drizzle some of the dressing over each salad.  Top each with 1 cut sandwich, and then drizzle the sandwiches with some of the dressing.  Garnish each salad with a small sprig of thyme if desired.  Serve immediately!