Salade de Chevre Chaud
Goat cheese may be an acquired taste, but I’ve grown to really enjoy it. Heating it mellows the sharpness and brings out a creamier, more balanced flavor. Warm goat cheese paired with fresh salad, crispy bread, and sweet-and-tangy nuts creates a perfectly balanced combination of textures and flavors.
Salade de Chèvre Chaud or Green salad with warm goat cheese is a great appetizer or main course depending on serving size.
Serves 2.
Ingredients:
2 slices goat cheese
2 slices sourdough bread or similar
romaine salad or mixed greens
black berries (optional)
Dressing:
75 ml grapes seed oil
5 teaspoons dijon mustard
2 tablespoons applecider vinegar
1 tablespoon honey
salt
freshly ground pepper
Direction:
Preheat the oven to 400℉ (200℃).
Dressing:
Whisk together mustard, vinegar, honey, and a pinch of salt in a tall narrow container. Slowly add the oil, while whisking. I used my immersion blender, and my dressing became light and fluffy.
Slice, and toast the bread slightly in a toaster. The goat cheese I bought, was pretty large, so I sliced it in two. If you use a smaller goat cheese roll, it will work great too. Place the cheese on top of the bread and toast it in the oven until the cheese is slightly melted and golden around the edges.
To serve, arrange the salad on a plate and drizzle some of the dressing over it. Place the toasted bread with the warm cheese on top, then finish with a spoonful of the glazed walnuts and cranberries. End to add a few fresh blackberries.
Enjoy!