Warm Goat Cheese Salad

Warm Goat Cheese Salad - Bruno Albouze - THE REAL DEAL

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!

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