Salade de Chèvre Chaud (Warm Goat's Cheese Salad)

Golden grilled slices of goat's cheese on toasted baguette over dressed salad leaves with a honey and mustard vinaigrette.

TIME BREAKDOWN
Prep: 15 min
Cook: 8 min
Total: 23 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 x 200g goat's cheese log with rind, cut into 8 slices
  • 8 slices baguette, cut 1cm thick
  • 1 tbsp olive oil
  • 150g mixed salad leaves
  • 1 small red onion, thinly sliced
  • 8 cherry tomatoes, halved
  • 2 tbsp runny honey, divided
  • 1 tsp fresh thyme leaves
  • For the dressing: 3 tbsp extra virgin olive oil
  • For the dressing: 1 tbsp white wine vinegar
  • For the dressing: 1 tsp Dijon mustard
  • Salt and black pepper to taste

Method

  1. Heat the grill to high. Brush the baguette slices with the olive oil and toast under the grill for 1 to 2 minutes each side until lightly golden.

  2. Place a slice of goat's cheese on each slice of toast, drizzle with half the honey and scatter with the thyme.

  3. Grill for 3 to 4 minutes until the cheese is soft, bubbling and lightly browned at the edges.

  4. Whisk the dressing ingredients with the remaining honey and season to taste.

  5. Toss the salad leaves, red onion and tomatoes with the dressing, divide between four plates and top each with two warm goat's cheese toasts. Serve straight away.