📝 About This Recipe
A quintessential classic of French bistro culture, this Salade de Chèvre Chaud balances the creamy, tangy indulgence of warm goat cheese with the crisp bite of fresh garden greens. Originating from the sun-drenched regions of France where chèvre is artisanal royalty, this dish plays with contrasting temperatures and textures—crunchy baguette, molten cheese, and a sharp mustard vinaigrette. It is an elegant yet simple masterpiece that brings the sophisticated charm of a Parisian sidewalk cafe straight to your dining table.
🥗 Ingredients
The Star of the Show
- 250 grams Bûche de Chèvre (Goat Cheese Log) (chilled, cut into 8 thick rounds)
- 8 slices French Baguette (cut about 1/2 inch thick on a bias)
- 2 tablespoons Honey (high-quality wildflower or lavender honey)
- 2 sprigs Fresh Thyme (leaves stripped and finely chopped)
The Salad Base
- 6 cups Mixed Baby Greens (Mesclun) (washed and thoroughly dried)
- 1/2 cup Walnut Halves (lightly toasted)
- 1 cup Cherry Tomatoes (halved)
- 4 pieces Radishes (thinly sliced into rounds)
Classic Vinaigrette
- 6 tablespoons Extra Virgin Olive Oil (fruity, high quality)
- 2 tablespoons Red Wine Vinegar (or sherry vinegar)
- 1 tablespoon Dijon Mustard (smooth, traditional French style)
- 1 piece Shallot (very finely minced)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). If your oven has a broiler/grill setting, ensure the rack is positioned in the upper third of the oven.
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2
Prepare the vinaigrette by whisking together the minced shallot, Dijon mustard, and red wine vinegar in a small bowl. Let it sit for 5 minutes to mellow the shallots.
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3
Slowly drizzle the olive oil into the vinegar mixture while whisking constantly until the dressing is emulsified and creamy. Season with salt and pepper, then set aside.
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4
Arrange the baguette slices on a baking sheet. Lightly toast them in the oven for 3-4 minutes until they are just starting to turn golden and crisp.
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5
While the bread toasts, slice your chilled goat cheese log into 8 equal rounds using a sharp knife dipped in hot water for clean cuts.
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6
Remove the baking sheet from the oven. Place one round of goat cheese onto each toasted baguette slice.
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7
Drizzle a small amount of honey over each cheese round and sprinkle with the freshly chopped thyme.
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8
Return the baking sheet to the oven. Bake for 5-7 minutes, or until the cheese is soft and slightly bulging at the sides. For a golden finish, turn on the broiler for the last 60 seconds.
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9
In a large mixing bowl, combine the mesclun greens, halved cherry tomatoes, and sliced radishes.
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10
Drizzle about three-quarters of the vinaigrette over the salad and toss gently with your hands or tongs to coat every leaf without bruising them.
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11
Divide the dressed salad among four chilled plates, piling the greens high in the center.
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12
Scatter the toasted walnut halves over the top of each salad portion.
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13
Carefully place two warm goat cheese croûtes onto each salad plate, resting them against the greens.
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14
Drizzle the remaining vinaigrette over the cheese and serve immediately while the chèvre is still molten.
💡 Chef's Tips
Always use a chilled goat cheese log for easier slicing; a warm log will crumble and stick to the knife. If you want extra crunch, dip the cheese rounds in panko breadcrumbs before baking for a 'Chèvre Pané' style. Don't over-dress the salad; add the vinaigrette bit by bit to ensure the delicate leaves remain crisp. Use a high-quality French Dijon mustard—it provides the necessary 'bite' to cut through the richness of the cheese. If walnuts aren't your favorite, toasted pine nuts or slivered almonds make a wonderful substitute.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc, particularly a Sancerre from the Loire Valley. Serve as a sophisticated starter for a multi-course dinner or a light, satisfying lunch. Accompany with a few slices of fresh prosciutto or jambon de Bayonne for added protein. Follow the meal with a simple fruit tart or a small bowl of fresh berries to cleanse the palate. A chilled dry Rosé from Provence also complements the tangy goat cheese beautifully.