Warm Goat Cheese Salad with a Lemony Vinaigrette
Provencal Recipes · Salad · Tasha Powell · TasteIn 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.
Ingredients
- 1 package goat cheese (in a roll if available)
- 8 slices baguette
- 6 cups colourful mixed salad recommend arugula or mesclun mix
- 3 oz pine nuts
- 6 oz cherry tomatoes cut in half
- 1 Avocado if available (sliced and diced)
For The Dressing:
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp fresh lemon juice
- Zest from one lemon
- salt and pepper to taste
Instructions
- Pan-fry the pine nuts on medium heat until golden brown (approx. 1.5 to 2 minutes).
- Slice the roll of goat cheese (2 pieces/serving) and cut the baguette.
- Place a slice of goat cheese on top of each of the slices of bread.
- Broil in the oven in approx. 5 minutes until golden brown.
- 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.
- If avocados are in season, slice and dice one right before you are assembling the salads.
For Serving:
- Toss the salad with the dressing just before serving.
- Place on a plate, and sprinkle with the toasted pine nuts and sliced cherry tomatoes and avocado slices.
- Top with the warm goat cheese baguette slices (2 per serving)
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.
Tried this recipe?Let us know how it was!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Mary Magdalene in Provence Legend or FactRelated Provence Articles
Summer Lunch Shrimp Bruschetta with Fennel Salad
August 30, 2022
Next time you search for a great lunch recipe, this seafood twist on Italian Brushetta is our new summertime go-to. The refreshing acidity of our Mirabeau Pure beautifully complements the lightly buttered lemon and parsley shrimp which are the star of this dish. Enjoy the Fennel and Dill Salad as a side dish, and make …
Couscous takes over French Favourites a Recipe
January 21, 2016
Forget magret de canard and moules frites – couscous served with its savoury slow-cooked stews is popular in French cuisine. It was voted France’s 3rd favourite meal in a study conducted for Vie Pratique Gourmand (2011). There are references to couscous consumption in France that date as far back as 1630 (Toulon) and 1699 (Brittany). …
Salmon Risotto and Rosé a Delicious Wine Pairing
October 21, 2020
I don’t think I could survive without our Sunday Heirloom Farmers Market in Tuscon, especially these days when we need lots of good fruits and vegetables to keep us healthy and strong. But I also get great cheeses, fish, poultry, and meats there. It is a wonderful market. Although I have mentioned them all before, today’s …
Savoury Leek and Goat Cheese Tart Recipe
February 22, 2021
French bakers have perfected tarts in both sweet and savoury versions. The combination of leek and goat cheese is a creamy delight in this recipe. This tart is perfect for a lunch dish with a green salad or served in bite-sized pieces as an appetizer. We used goat cheese in this recipe, as it is …
No Comment