Dear folks, let me present you one of the classic French salads that I felt in love with and I hope that you will do so too! 🙂 Salade de chèvre chaud alias Warm Goat Cheese Salad is quick, incredibly tasty and fills you up well. In 20 minutes you can have the perfect dish – does that sound amazing to you? It should! 😉 Do not be afraid to try this salad even if you are not (yet) in love with goat cheese because the combination of goat cheese, honey and herbs de Provence in this salad is such a delicacy!
This Warm Goat Cheese Salad is made of small half-baked toasts with warm goat cheese, honey and herbs de Provence sitting on a mixture of green lettuce salad leaves and cherry tomatoes with honey dressing and walnuts.
The base of the Warm Goat Cheese Salad is a mixture of lettuce salad leaves such as green and red mesclun, arugula, beet leaves spinach, etc. You can just use some of the ready to eat lettuce salad mixtures that are already washed and chopped into smaller parts.
As the goat cheese for this salad, I recommend the Crottin de Chavignol (small goat cheese of +/- 50 g with a rind and you will need 1 per portion). Othervise you can use 1 Bûche de Chèvre (you will need 12 slices of 1 cm, for which 1 Bûche of 200 g will suffice).
For the toasts, you will need a baguette – I love to use the rustic one as that really makes this salad so French, but I think that any baguette you like will do – classic one or cereal.
- 4 small goat cheese Crottin de Chavignol (or +/- 200 g Bûche de Chèvre)
- 12 slices of a baguette (rustic, classic one or cereal)
- 2 tsp. honey
- 2 tsp. herbs de Provence
- 200 g lettuce salad leaves
- 16 cherry tomatos
- 2 handfuls of walnuts
- 3 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. honey
- salt, pepper
- Preheat the oven to 180°C and line the baking sheet with aluminium foil.
- Toast the baguette slices in the toaster and in the meantime, cut each Crottin into 3 slices (or cut the Bûche de Chèvre into 12 slices).
- Place the toasts onto the baking sheet and put the goat cheese slices on each toast, top with a drop of honey and sprinkle with herbs de Provence. Bake in the oven for about 5 to 7 minutes, depending on the performance of your oven.
- In the meantime, prepare the honey dressing: Mix the olive oil, balsamic vinegar and honey, add salt and pepper to taste.
- Wash the salad leaves (if needed), wash the cherry tomatoes and cut them into halves.
- In a large bowl, mix the lettuce salad leaves with cherry tomatos and the dressing.
- Prepare the plates and fill them with the salad, add some walnuts and place 3 warm goat cheese toasts on each plate. Serve immediately.
Do you like goat cheese? What is your favorite recipe with goat cheese?
Have you tried the recipe?
Please do let me know how it turned out – you can do that either via leaving a comment below or sharing your picture on Instagram using the hashtag #1001voyagesgourmands !
I had a similar salad at a cafe in Burgundy (from memory it had hard-boiled eggs also) and searched the ‘Net for the recipe and this was the closest I found. I’ve made this one a number of times and it’s always well received, in fact it’s one of my wife’s favourites.