Warm Goat Cheese Salad with a Lemony Vinaigrette

In Provence, goats and sheep grazing in local fields is a common sight. During spring and fall, it is not unusual to cross a shepherd’s path with his herd (troupeau) and herding dogs. So, not surprisingly it’s easy to find goat cheese in local markets, and grocery stores. I prefer my goat cheese frais (fresh, not aged), as the cheese ages it gets shall we say a bit more “goaty” in both taste and smell.

Read: Witnessing the Magic of the Transhumance in Provence

Warm goat cheese salad or salade de chevre chaude appears on many restaurant menus, and it’s easy to recreate just follow the recipe below.

Chevre Chaud Salade with Lemon Vinaigrette

This salad is easy to prepare. Toast the pine nuts and make the dressing in advance so the final steps are just before serving.

Chevre Chaud Salade with Lemon Vinaigrette This salad is easy to prepare. Toast the pine nuts and make the dressing in advance so the final steps are just before serving.

• CourseSalad
• CuisineFrench, Provencal
• KeywordGoat Cheese, Pine Nuts, Salad

Servings	Prep Time
4People	15minutes

Cook Time

7minutes

Servings Prep Time 4People 15minutes

Cook Time 7minutes

Ingredients

• 1package Goat's cheese(in a roll if available)
• 8slices Baguette
• 6cups Green Saladrecommend Arugula or Mesclun mix
• 3oz Pine nuts
• 6oz Cherry Tomatoescut in half
• 1 Avocadoif available (sliced and diced)

For The Dressing:

• 3tbsp olive oil
• 2tbsp Honey
• 1tbsp Dijon Mustard
• 1tbsp White wine vinegar
• 2tbsp Fresh Lemon Juice
• Zest from one lemon
• Salt and Pepperto taste

Instructions

1. Pan-fry the pine nuts on medium heat until golden brown (approx. 1.5 to 2 minutes).
2. Slice the roll of goat cheese (2 pieces/serving) and cut the baguette.
3. Place a slice of goat cheese on top of each of the slices of bread.
4. Broil in the oven in approx. 5 minutes until golden brown.
5. Prepare the vinaigrette by whisking all the ingredients and then adding the olive oil last and slowly as you whisk the vinaigrette to an emulsion.
6. If avocados are in season, slice and dice one right before you are assembling the salads.

For Serving:

1. Toss the salad with the dressing just before serving.
2. Place on a plate, and sprinkle with the toasted pine nuts and sliced cherry tomatoes and avocado slices.
3. Top with the warm goat cheese baguette slices (2 per serving)

Recipe Notes

Note:  Pine nuts are delicate – keep your eye on them will you are pan roasting them so they don’t burn. If they are not available, toast some almond slivers as an alternative. Also, pine nuts can be very expensive in certain parts of the world so toasted almonds will also work with this recipe.