Salade Chèvre Chaud
A classic French bistro salad featuring tangy warm goat cheese melted on crusty baguette slices, served over a bed of fresh greens with crunchy walnuts and a light vinaigrette. It's a delightful and satisfying lunch.
Ingredients
- Mixed greens 150 grams
- Goat cheese log 150 grams
- Baguette 0.5 loaf
- Walnuts 50 grams
- Honey 1 tbsp
- Olive oil 3 tbsp
- Red wine vinegar 1 tbsp
- Dijon mustard 1 tsp
- Salt 0.25 tsp
- Black pepper 0.125 tsp
How to Cook
- Wash and thoroughly dry the mixed greens. Place them in a large salad bowl.
- Slice the baguette into 1-inch thick rounds (you should get about 6-8 slices). Slice the goat cheese log into rounds of similar thickness. Place one goat cheese slice on top of each baguette round.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to create the vinaigrette.
- Arrange the baguette slices with goat cheese on a baking sheet. Toast in a preheated oven or under a broiler at 200°C (400°F) for 5-7 minutes, or until the cheese is warm and slightly melted and the baguette is golden. Watch carefully to prevent burning.
- While the cheese toasts, lightly toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant. Be careful not to burn them.
- Drizzle the prepared vinaigrette over the mixed greens and toss gently to coat. Divide the dressed greens evenly between two plates.
- Carefully place 3-4 warm goat cheese toasts on top of the greens on each plate. Scatter the toasted walnuts over the salad.
- Drizzle a small amount of honey over the warm goat cheese toasts just before serving.