📝 About This Recipe
A quintessential staple of French bistro culture, this Salade de Chèvre Chaud balances the earthy tang of warm, melting goat cheese with the crisp bite of fresh garden greens. The contrast between the golden, toasted baguette and the cool, acidic vinaigrette creates a sensory experience that is both rustic and refined. Finished with a drizzle of honey and toasted walnuts, it is a timeless dish that captures the elegance of a Parisian lunch.
🥗 Ingredients
The Goat Cheese Croûtes
- 8 slices French Baguette (cut 1/2 inch thick on a bias)
- 200 grams Fresh Goat Cheese (Bûcheron or similar log) (cut into 8 thick rounds)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 2 teaspoons Fresh Thyme (leaves only, finely chopped)
- 1 tablespoon Clear Honey (for drizzling before baking)
The Salad Base
- 6 cups Mixed Baby Greens (Mesclun) (washed and thoroughly dried)
- 1/2 cup Walnut Halves (toasted and roughly chopped)
- 1 cup Cherry Tomatoes (halved)
- 4 pieces Radishes (thinly sliced into rounds)
The French Vinaigrette
- 1 small Shallot (minced very finely)
- 1 tablespoon Dijon Mustard (smooth, high quality)
- 2 tablespoons Red Wine Vinegar (or Sherry vinegar)
- 6 tablespoons Extra Virgin Olive Oil (cold pressed)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C) and position the rack in the upper third of the oven.
-
2
In a small dry skillet over medium heat, toast the walnut halves for 3-5 minutes until fragrant and slightly darkened. Remove from heat and set aside.
-
3
Arrange the 8 baguette slices on a parchment-lined baking sheet. Lightly brush the tops with olive oil.
-
4
Place one round of goat cheese on each slice of bread. Press down slightly so the cheese adheres to the surface.
-
5
Sprinkle the chopped fresh thyme over the cheese and add a tiny drizzle of honey to each piece.
-
6
Prepare the vinaigrette: In a small jar or bowl, whisk together the minced shallot, Dijon mustard, and vinegar until well combined.
-
7
Slowly stream in the 6 tablespoons of olive oil while whisking constantly to create a thick, creamy emulsion. Season with salt and pepper.
-
8
Place the baking sheet with the goat cheese croûtes into the oven. Bake for 8-10 minutes, or until the bread is crisp and the cheese is soft and slightly golden around the edges.
-
9
While the cheese bakes, place the mixed greens, cherry tomatoes, and sliced radishes in a large chilled salad bowl.
-
10
Toss the salad gently with just enough vinaigrette to coat the leaves—do not over-saturate. You may have a little dressing left over.
-
11
Divide the dressed salad among four plates, piling the greens high in the center for an elegant presentation.
-
12
Carefully remove the croûtes from the oven. Place two warm goat cheese toasts on top of each salad portion.
-
13
Garnish with the toasted walnuts and an extra crack of black pepper. Serve immediately while the cheese is still warm and gooey.
💡 Chef's Tips
Always use a high-quality goat cheese log (Bûcheron) rather than crumbles; the center should be creamy while the rind adds texture. To get clean slices of goat cheese, use a piece of unflavored dental floss or a knife dipped in hot water. Ensure your salad greens are bone-dry using a salad spinner; water on the leaves will repel the oil-based dressing. If you prefer a sweeter profile, add thinly sliced crisp apples or dried cranberries to the greens. Don't over-toast the bread before adding the cheese, or it will become too hard to bite through once the cheese is melted.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sancerre or Sauvignon Blanc to cut through the richness of the cheese. Serve as a starter for a classic French dinner or as a main course with a side of warm, crusty sourdough. For a non-alcoholic pairing, a sparkling apple cider provides a lovely autumnal contrast. Add a few slices of salty Prosciutto or bresaola to the plate for an extra protein boost.