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.
Chevre Chaud Salade with Lemon Vinaigrette
- 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
- 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.
- 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)