Description
There are few dishes that capture the charm of a French bistro quite like Salade de Chèvre Chaud. A beloved classic recipe with warm, melty rounds of goat cheese perched on golden toasts, served over crisp greens with a tangy vinaigrette. It’s the perfect balance of rustic and refined, a salad that feels indulgent yet light, comforting yet sophisticated
Ingredients
For the salad:
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- 8 oz mixed greens (such as frisée, arugula, mâche or butter lettuce)
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- 2 tbsps of pine nuts, toasted (toasted chopped walnuts or pecans are also great for this salad)
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- 1 apple or pear, thinly sliced or 4 fresh figs (optional, but adds lovely sweetness)
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- Fresh herbs for garnish (I love lemon thyme)
For the goat cheese toasts:
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- 1 small baguette, sliced into ½-inch rounds - for two people you will need 6-8 slices
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- 1 small log of fresh goat cheese (about 4 oz / 115 g) such as a crottin de chavignol (the best goat cheese in my opinion!), chabichou or Picodon
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- 2 tbsp honey (or olive oil for a more savory version)
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- Freshly ground black pepper
For the vinaigrette:
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- 3 tablespoons extra virgin olive oil
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- 1 tablespoon balsamic vinegar
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- 1 teaspoon honey
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- Salt and freshly ground black pepper, to taste
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- fresh lemon thyme (or thyme) leaves
Instructions
1. Prepare the vinaigrette.
In a small bowl, whisk together the honey and vinegar. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies. Season with salt and pepper as well as the fresh herbs. Set aside.
2. Toast the pine nuts.
In a dry skillet over medium heat, toast the pine nuts for 3–4 minutes, until fragrant and lightly golden brown. Watch them carefully and continue shaking the pan often — they can burn quickly! Remove from the pan and set aside.
3. Prepare the melty goat cheese toasts.
Preheat your oven to 375°F (190°C). Arrange the bread slices on a baking sheet and place a round of goat cheese on each one. Drizzle lightly with honey and a touch of black pepper.
Bake for 8–10 minutes in the preheated oven, until the cheese is soft and slightly golden at the edges.
For an extra-crispy finish, you can broil them for 1–2 minutes at the end — just until they bubble gently on top.
4. Assemble the salad.
In a large bowl, toss the salad greens and fruit (if using) with the vinaigrette until lightly coated. Divide among the individual plates.
Top each salad with a few warm goat cheese toasts and sprinkle with toasted pine nuts and herbs. Add a drizzle of honey over the top.
5. Serve immediately.
This salad is best enjoyed right away — when the cheese is still warm and creamy, and the vinaigrette clings perfectly to the greens.
Notes
When to Serve Salade de Chèvre Chaud
This salad shines in every season:
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- In summer, serve it with fresh figs or juicy peaches.
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- In fall, add roasted beets or apples.
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- In winter, enjoy it with hearty greens like endive or chicory. Roasted squash and bacon bits would be delicious with this salad!
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- In spring, try it with asparagus tips and a sprinkle of fresh herbs.
It makes an elegant starter for a dinner party, a light lunch entrée, or even a romantic weeknight dinner with a glass of wine and a crusty baguette.
Cheese Variations
This recipe is also delicious with brie or blue cheese melted over the toasts... I highly recommend pairing melted blue cheese toasts with fresh pears and crunchy walnuts!
If you can't find French goat cheese in the grocery stores near you, I recommend Vermont Creamery goat cheese crottins.