Salade au Chevre Chaud ( Goat cheese salad)
2 Crottin de Chavignol ( we sell this at Perrine’s)
2-3 cups mixed greens
4 slices country bread or baguette
handful of toasted walnut and handful of toasted pinenuts
3 Tbsp olive oil or walnut oil
1 Tbsp balsamic wine vinegar
1 tsp dijon mustard
1 chopped shallot
salt and pepper
This salad consists just of mixed greens in a light mustard vinaigrette, topped with small rounds of goat cheese that have been placed on bread slices and broiled until warm. Think of it as a green salad with goat cheesy croutons. A delicious first course and one I crave.
Place slices of goat cheese on the bread slices and broil just until the cheese start to melt, you can add a little bit of ground cumin. Do not let it melt completely. Whisk together the vinegar, mustard, salt and pepper. Whisk in the oil and add the shallots at the end. Drizzle the greens with the dressing and sprinkle walnuts around the plate. Top the salad with the goat cheese toasts. Et voila.