Salade de chèvre chaud
Salade de chèvre chaud, from above
VegFrance

Salade de chèvre chaud

Warm goat cheese melting onto toast, over dressed leaves. A French lunch that feels like a holiday.

20 minTime
15 gProtein each
mildSpice
A bistro lunch2 chapters · 1 min read

Make it your way

Grandma's wayWarm goat cheese toasts on dressed leaves with walnuts.
The original
400kcalsame
15 gproteinsame
2 gfibresame
20minutessame

Salade de chèvre chaud.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Baguette (french bread roll)8 slices
Goat cheese (goat's cheese)a log, cut in 8 rounds
Honey1 tbsp
Lettuce4 handfuls mixed leaves
Walnuts¼ cup
Olive oil2 tbsp
Vinegar2 tsp, red wine vinegar
Prepared mustard1 tsp, Dijon
Dried thymea pinch
Salta pinch
Black peppercracked

Method

4 steps
  1. 1Toast the baguette slices lightly under the grill.
  2. 2Top each slice with a round of goat cheese, a drizzle of honey and thyme. Grill until soft and browning.
  3. 3Whisk oil, vinegar, mustard, salt and pepper. Toss with the leaves and walnuts.
  4. 4Pile leaves on plates and set two warm toasts on each.
Serve it like this

Serve on wide plates with the toasts on top of the leaves, still warm, extra honey drizzled at the table.

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Make it a meal

What goes with Salade de chèvre chaud: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Baguette150 min
With a main Ratatouille70 min
On the side Pommes boulangère90 min
On the side French vinaigrette5 min
To drink Pink lemonade15 min
Something sweet Mousse au chocolat30 min
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