Provencal RecipesSaladTasha PowellTaste

Warm Goat Cheese Salad with a Lemony Vinaigrette

Warm Goat Cheese Salad

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.

Warm Goat Cheese Salad

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.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
Course Salad
Cuisine French, Provencal
Servings 4 People

Ingredients
  

  • 1 package Goat's cheese (in a roll if available)
  • 8 slices Baguette
  • 6 cups Green 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.
Keyword Goat Cheese, Pine Nuts, Salad
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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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