Salade de chèvre chaud – warm goat cheese salad Recipe
This French salad combines crisp lettuce, crostini with warm, slightly melting goat cheese, and a simple vinaigrette. In France it’s often ordered in bistros as a light lunch dish. It’s a bit like a cross between a salad and a small cheese gratin on a slice of bread.
A classic French bistro dish that combines the comfort of warm, melted goat cheese on crusty bread with the freshness of a simple green salad and tangy vinaigrette.
Chef's tips
Use a good-quality goat cheese log that melts nicely but still holds its shape. Don’t overdress the salad—add the vinaigrette gradually so the leaves stay light and glossy rather than soggy.
How to serve
Serve on large dinner plates with 2–3 goat cheese crostini per portion. Add a simple soup as a starter or a fruit dessert to turn it into a complete French‑style menu.
Ingredients
- mixed lettuce e.g. arugula, lamb’s lettuce, butterhead lettuce - 100 g
- goat cheese goat cheese log for slicing - 120 g
- baguette slices about 1.5 cm thick - 6 slices
- honey for drizzling over the cheese - 1 tablespoon
- walnuts roughly chopped - 30 g
- cherry tomatoes halved - 8 piece
- olive oil for the dressing - 3 tablespoons
- balsamic vinegar or red wine vinegar - 1.5 tablespoons
- Dijon mustard for the dressing - 1 teaspoon
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Rinse the lettuce, dry it very well (ideally in a salad spinner or on paper towels), and tear into smaller pieces. Halve the cherry tomatoes and roughly chop the walnuts.
- Cut the baguette into 6 slices. Place them on a baking tray lined with baking paper.
- Slice the goat cheese into 6 rounds and place one on each baguette slice. Drizzle each slice of cheese lightly with a little honey.
- Preheat the oven to 200°C (top and bottom heat) or set it to the grill function. Bake the crostini for 5–7 minutes, until the cheese is slightly melted and the edges of the baguette are crisp and golden.
- In a small bowl, whisk together the olive oil, balsamic vinegar, mustard, a pinch of salt, and pepper. Whisk vigorously with a fork until the dressing thickens slightly and becomes smooth.
- Arrange the lettuce on plates, add the tomatoes and walnuts. Drizzle everything with the vinaigrette and gently toss on the plate.
- Top with the hot goat cheese crostini and serve immediately, before the cheese cools down completely.
Storage
Sałatkę najlepiej zjeść od razu. Jeśli coś zostanie, przechowuj osobno sos, sałatę i grzanki, aby nie namokły.
This salad brings back memories of small French bistros, where it often appears on the menu as a reliable, comforting choice—simple ingredients, but a very satisfying combination of textures and flavors.
