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.
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.