Goat Cheese and Apple Salad Recipe
This French-style salad combines creamy goat cheese, crunchy apple, and walnuts in a light yet satisfying dish. In France, salads like this are often ordered for lunch in small bistros instead of a large main course. The flavors are simple—salty, sweet, and slightly tangy—and the whole thing looks restaurant-worthy, even though it comes together in just a few minutes.
This salad brings a touch of French bistro cooking to your table with very little effort. The contrast of warm toasted nuts, creamy goat cheese, and crisp apple makes it feel refined, even though it’s quick and easy enough for a weekday lunch.
Chef's tips
Dry the salad leaves thoroughly—any excess water will dilute the dressing and make the salad soggy. Taste the dressing before adding it to the salad and adjust the balance of honey, mustard, and vinegar to your liking. If your goat cheese is very soft, chill it briefly in the fridge to make slicing easier.
How to serve
Serve on large flat plates so the toppings are nicely visible. Add a slice of warm baguette or a small piece of rustic bread per person. For a more filling meal, you can add a soft-boiled egg or a small portion of cooked lentils on the side.
Ingredients
- goat cheese - 120 g
- apple - 1 piece
- mixed salad leaves - 80 g
- walnuts - 25 g
- honey - 15 g
- mustard - 5 g
- vinegar - 10 ml
- olive oil - 25 ml
- baguette - 4 slice
- salt
- black pepper
Preparation
- Heat a dry frying pan over medium heat. Add the walnuts and toast for 3–4 minutes, shaking the pan often, until they are lightly golden and fragrant. Transfer to a plate to cool.
- Slice the baguette into slices, place them on a dry pan or in the oven, and toast for 3–4 minutes, until lightly crisp on the outside but still soft inside.
- Cut the goat cheese into slices about 1 cm thick. Wash the apple, cut it into quarters, remove the core, and slice thinly or cut into matchsticks.
- In a small bowl, mix the mustard, vinegar, honey, a pinch of salt, and pepper. Slowly pour in the olive oil, whisking with a fork until you get a smooth dressing.
- Rinse the salad leaves and dry them very well (ideally in a salad spinner or on paper towels). Transfer to a large bowl, add the apple and half of the dressing, and gently toss with your hands or tongs.
- Divide the salad with apple between plates. Arrange the goat cheese slices on top and sprinkle with the toasted walnuts.
- Just before serving, drizzle the salad with the remaining dressing. Serve with the toasted baguette slices on the side or partially tucked into the salad.
Storage
No storage information available for this dish.
This is one of those salads that feels like a treat but doesn’t require much work. It’s perfect when you want something light yet satisfying, and it’s an easy way to bring a bit of French bistro atmosphere into your everyday meals.
