Salade de Chèvre Chaud (Warm Goat’s Cheese Salad)
Why this recipe works
- Warm and crisp contrast: Toasting the baguette under the goat’s cheese gives crisp edges while the cheese softens into a creamy topping.
- Sharp dressing, rich cheese: Dijon mustard and red wine vinegar bring enough acidity to balance the tangy, creamy goat’s cheese.
- Fast bistro-style lunch: The salad comes together quickly because the toasts bake while the vinaigrette and leaves are prepared.
Get the most out of this recipe
Timing notes
- Serve straight away: The salad is at its best as soon as the goat’s cheese toasts come out of the oven, while the cheese is soft and the bread is still crisp.
- Dress at the end: Whisk the vinaigrette ahead if useful, but toss the leaves just before serving so they stay fresh rather than wilted.
Texture tips
- Dry the leaves well: Excess water on the salad greens will thin the vinaigrette and stop it coating the leaves properly.
- Warm, not fully melted: Watch the cheese near the end of baking; it should soften and just colour rather than collapse completely.
Ingredient notes
- Choose the right goat’s cheese: A firm-rinded goat’s cheese log slices neatly and holds its shape better on the baguette as it warms.
- Adjust the vinaigrette: If the dressing tastes too sharp, whisk in a little more olive oil; if it feels flat, add a touch more vinegar or mustard.
Serving ideas
- Make it a fuller meal: Serve with a simple soup or extra crusty bread for a more substantial lunch.
- Wine pairing: A crisp, dry white wine works well with the acidity of the vinaigrette and the tang of the goat’s cheese.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Arrange the baguette slices on a baking tray and drizzle with 1 tbsp of the olive oil.
- Slice the goat cheese into 6 rounds and sit one on each piece of bread. Bake for 6 to 8 minutes until the bread is crisp and the cheese is soft and just starting to colour.
- Meanwhile, whisk the Dijon mustard, red wine vinegar, fine sea salt and black pepper in a bowl. Whisk in the remaining olive oil until glossy and slightly thickened.
- Put the mixed salad greens into a bowl and spoon over most of the vinaigrette, tossing gently to coat. Divide between two plates.
- Top each salad with the warm goat cheese toasts and drizzle with any remaining vinaigrette. Serve straight away while the cheese is still soft.
Recipe notes
Tips
- For the best texture, keep a close eye on the cheese in the last couple of minutes; you want it soft and warm, not fully melted.
- Dry the mixed salad greens well before dressing so the vinaigrette clings rather than pooling at the bottom.
Substitutions
- Replace Red wine vinegar with White wine vinegar for a slightly lighter, softer acidity.
- Replace Dijon mustard with Whole-grain mustard for a coarser texture and a gentler heat.
Storage
- Refrigerate up to 1 days
- This salad is best eaten immediately. If needed, refrigerate the dressed leaves and the vinaigrette separately, then re-toast the baguette and warm the goat cheese in a 220°C (430°F) oven for 3 to 5 minutes before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Gluten Milk Wheat
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