Goat Cheese and Honey Salad with Walnuts and Arugula Recipe
This salad is a French bistro classic: warm goat cheese, honey, and crunchy nuts on a bed of arugula. The French often eat it as a light lunch or dinner with a glass of wine. It tastes a bit like a cross between a salad and a dessert – sweet and savory, yet still very light.
A simple bistro-style salad that balances warm, creamy goat cheese with sweet honey, crunchy walnuts, and peppery arugula. It feels restaurant-worthy but comes together quickly with just a few ingredients.
Chef's tips
Don’t overdress the arugula—too much dressing will make the leaves heavy and soggy. Slice the goat cheese while it’s cold from the fridge so it holds its shape better on the baguette. Keep a close eye on the nuts in the pan; they can go from perfectly toasted to burnt in seconds.
How to serve
Serve on large plates as a main course salad, or on smaller plates as a starter. Add a simple glass of dry white wine or rosé and some extra baguette on the side. For a more filling meal, you can serve it alongside a creamy vegetable soup or a light quiche.
Ingredients
- goat cheese preferably in a log, for cutting into slices - 120 g
- baguette can be slightly stale - 0.5 pieces
- arugula - 60 g
- honey runny - 2 tablespoons
- walnuts roughly chopped - 30 g
- olive oil good quality - 3 tablespoons
- balsamic vinegar - 1 tablespoon
- Dijon mustard - 1 teaspoon
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Slice the baguette into 8–10 thin slices and place them on a baking tray lined with baking paper.
- Cut the goat cheese into slices about 1 cm thick and place one slice on each piece of baguette.
- Preheat the oven to 200°C (top and bottom heat). Bake the goat cheese toasts for 4–5 minutes, until the cheese melts slightly and starts to brown at the edges.
- In a small bowl, whisk together the olive oil, balsamic vinegar, mustard, a pinch of salt, and pepper until the dressing is smooth.
- Transfer the arugula to a large bowl, drizzle with the dressing, and gently toss with your hands or tongs so the leaves are lightly coated but not dripping.
- Toast the walnuts in a dry pan over medium heat for 2–3 minutes, stirring often, until they become fragrant and lightly golden, then immediately remove from the pan so they don’t burn.
- Arrange the arugula on plates and top with the warm goat cheese toasts.
- Drizzle everything with a thin stream of honey and sprinkle with the toasted walnuts. Finish with a little more freshly ground black pepper.
Storage
No storage information available for this dish.
This salad always reminds me of small French bistros where lunch stretches into the afternoon. It’s ideal when you want something that feels a bit indulgent but still light and fresh.
