Warm Goat Cheese Salad

Instructions

1. 1

   Preheat your oven to 200°C. Line an oven tray with baking paper. Slice 100 g baguette into 8 thick rounds (1.5 cm) and cut 200 g goat cheese log into 8 equal slices. Wash and thoroughly dry 150 g mixed salad greens in a salad spinner. Roughly chop 50 g walnut halves.

2. 2

   Place the chopped walnuts into a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring constantly with a wooden spoon so they do not burn, until warm and fragrant. Transfer immediately to a small plate to cool down; leaving them in the hot pan will burn them.

3. 3

   In a large salad bowl, add 15 g Dijon mustard, 15 ml red wine vinegar, 3 g salt and black pepper, and 45 ml extra virgin olive oil. Whisk vigorously with a whisk for 1 minute until the dressing becomes thick, smooth, and fully emulsified without separating.

4. 4

   Arrange the 8 baguette slices on the prepared oven tray. Place one goat cheese slice onto each bread round. Drizzle a few drops of olive oil over the top of each cheese round so it browns gently without drying out during baking.

5. 5

   Bake the toasts on the middle rack at 200°C for 6 to 8 minutes. Watch closely until the goat cheese softens, gets warm and creamy, and the edges of the baguette turn light golden. If the bread browns too fast, lower heat to 180°C.

6. 6

   Add the dry salad greens to the large bowl with dressing. Toss gently with salad tongs until every leaf is lightly coated. Divide the dressed greens onto 4 plates, place 2 warm goat cheese toasts on top of each, sprinkle with walnuts, and serve immediately.

Serve with

Sauce

Classic French Sauce Gribiche

French · 20 min