Salade de Chèvre Chaud

Nutrition · per serving

Steps

1. 1

   Preheat the grill/broiler to high or heat a small oven to 220°C. Slice the goat cheese log into 4 equal rounds. Thinly slice the shallot, halve the cherry tomatoes, and roughly chop the walnuts so everything is ready before cooking; this keeps the salad crisp and the cheese from overcooking.

   100 g goat cheese log30 g shallot, very thinly sliced100 g cherry tomatoes, halved30 g walnuts, roughly chopped
2. 2

   Whisk the vinaigrette in a small bowl until slightly thickened and glossy. The mustard helps it emulsify, so whisk well for 20-30 seconds until the oil and vinegar no longer look separated.

   1 tbsp extra-virgin olive oil1 tbsp balsamic vinegar1 tsp Dijon mustard1 tsp honey1/4 tsp fine sea salt1/8 tsp black pepper, freshly ground
3. 3

   Lightly brush the bread on both sides with the olive oil and place on a small tray or pan. Set a round of goat cheese on each slice, then top each with a second round so you get 2 generous chèvre toasts. Grill/broil for 3-5 minutes, just until the bread edges are crisp and the cheese is warm, lightly softened, and starting to colour. Watch closely: goat cheese goes from golden to collapsed quickly.

   2 small slices (about 50 g total) low-carb seeded bread, sliced1 tsp olive oil100 g goat cheese log
4. 4

   While the chèvre warms, toss the mixed greens, tomatoes, shallot, and walnuts with about three-quarters of the vinaigrette. Dress lightly rather than heavily so the leaves stay airy and the warm cheese remains the focus.

   120 g mixed bitter greens (frisée, rocket, or baby leaves)100 g cherry tomatoes, halved30 g shallot, very thinly sliced30 g walnuts, roughly chopped1 tbsp extra-virgin olive oil1 tbsp balsamic vinegar1 tsp Dijon mustard1 tsp honey1/4 tsp fine sea salt1/8 tsp black pepper, freshly ground
5. 5

   Divide the dressed salad between 2 plates. Place a warm chèvre toast on top of each portion and drizzle over the remaining vinaigrette. Serve immediately while the contrast between warm cheese and cool greens is at its best.

   120 g mixed bitter greens (frisée, rocket, or baby leaves)100 g cherry tomatoes, halved30 g shallot, very thinly sliced30 g walnuts, roughly chopped2 small slices (about 50 g total) low-carb seeded bread, sliced100 g goat cheese log1 tbsp extra-virgin olive oil1 tbsp balsamic vinegar1 tsp Dijon mustard1 tsp honey1/4 tsp fine sea salt1/8 tsp black pepper, freshly ground

Origin & History

Salade de Chèvre Chaud is a classic French bistro salad built around the beloved pairing of warm goat cheese and dressed greens. It became especially associated with the Loire Valley, a region famous for its chèvre, and is now a staple on café and brasserie menus throughout France.