Salade de chèvre chaud is one of the best French bistro classic. It can be enjoyed throughout the year. There 3 key element in this salad: First the quality of the cheese. Second, the bread and third the dressing. Here is an easy and yet delicious interpretation made with my homemade English muffins! Yum😋
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Warm Goat Cheese / Salade de Chèvre Chaud Recipe
Serves 4
Goat cheese such as crottin de Chavignol, crottin de pays..
Toasted bread such as English muffins, pain de mie, brioche or campagne.
Arugula, letuce, romaine, frisee.. washed and soaked in ice bath for 5 min and well drained
Baked proscuitto or pancetta (optional).
Toasted walnuts.
Champagne Honey-Vinaigrette
2 Tbsp (30g) Dijon mustard
2 Tbsp (45g) honey
Salt and pepper to taste
1/2 cup (125ml) olive oil
1/4 cup (65ml) champagne vinegar or white wine vinegar
1 ea. shallots, minced
A couple thyme sprigs, leaves chopped
≈ 20 ea. kalamata or black curred olives, chopped.
Emulsion mustard with honey, olive oil, salt and pepper. Whisk in vinegar and add remaining ingredients. Reajust seasoning if necessary. Refrigerate for up to 2 weeks.
Toast bread on hot skillet with a drizzle of oil. Top with cheese and place under the broiler for about 4 min. Season salad generously with the vinaigrette. Add some walnuts and proscuitto and melted cheese. Add more vinaigrette and serve immediately – Enjoy!