Salade de Chèvre Chaud
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A beloved bistro staple from central France, this salad elegantly balances warm goat cheese with fresh greens. Dating back to Loire Valley traditions, it marries the region's celebrated goat cheeses with seasonal produce. Each bite offers a delightful contrast between tangy, melting cheese, peppery greens, and sweet-acidic vinaigrette.
Time & Quantities
Method & Ingredients
Required Equipment: Baking sheet, parchment paper, salad bowl, jar for dressing
Cooking Method: Baking, No-Cook
Ingredients
- 4 rounds goat cheese (1-inch thick)
- 4 baguette slices
- 2 tbsp honey
- 1 tbsp thyme leaves
- 8 cups mixed greens (include frisée or arugula)
- 1/2 cup toasted walnuts
- 1 pear (sliced)
- 2 tbsp Dijon mustard
- 1 shallot (minced)
- 3 tbsp red wine vinegar
- 6 tbsp olive oil
- 1 tsp honey
- salt and pepper
Instructions
- Preheat oven to 375°F (190°C). Line baking sheet with parchment.
- Place baguette slices on sheet, top each with goat cheese.
- Drizzle cheese with honey, sprinkle with thyme - sweet meets savory in this perfect little relationship.
- Bake 8-10 minutes until cheese is warm and melting but still holds shape.
- Make dressing: combine shallot, mustard, vinegar, oil, honey, salt and pepper in jar. Shake until emulsified - a little kitchen dance never hurts!
- Toss greens with just enough dressing to coat lightly.
- Divide greens among plates, scatter with walnuts and pear slices.
- Top each salad with a warm cheese round on baguette.
- Finish with fresh pepper and serve immediately while the cheese is still doing its melty magic.
Storage & Make-Ahead
Storage Advice: Store components separately: dressing refrigerated up to 3 days, walnuts at room temperature up to a week.
Make-Ahead & Freezing Tips: Prepare dressing and toast walnuts up to 3 days ahead. Wash greens up to 24 hours ahead. Bake cheese just before serving.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 380
- Protein: 12g
- Fat: 30g (Saturated: 9g)
- Carbohydrates: 18g (Fiber: 3g, Sugar: 9g)
Allergen Information: Contains dairy (goat cheese), tree nuts (walnuts), wheat (baguette)
Dietary Information: Contains dairy, tree nuts, gluten; vegetarian-friendly (contains animal rennet); not suitable for vegans or those with dairy, nut, or gluten allergies
Serving & Variations
Serving Suggestions: Arrange salad in loose mound with warm goat cheese prominently displayed on top. White plates provide elegant contrast. A small cup of light consommé or thin slices of jambon de Bayonne complement well.
Wine or Drink Pairing: Crisp Sancerre from Loire Valley perfectly complements the tangy goat cheese. Try Pascal Jolivet or Domaine Vacheron.
Possible Recipe Variations: For fall: use apples and add cranberries. Substitute blue cheese for stronger flavor. Add bacon for heartier meal. Drizzle with balsamic reduction for sweeter touch.
Additional Notes: Serve immediately for best texture contrast between warm cheese and cool greens.
Made this warm goat cheese salad last night and it was perfect! The key is definitely getting the cheese rounds just right under the broiler – watch them carefully! I added some walnuts for extra crunch. A simple but impressive starter.
This warm goat cheese salad looks like the perfect lunch! I love how simple yet elegant it is. Will need to find some good quality chevre to do it justice.