🥗 Warm Goat Cheese Salad
Salade de chèvre chaud is a French bistro salad of rounds of goat cheese set on slices of bread and baked until warm and lightly golden, then served on mixed greens with walnuts, a drizzle of honey and a sharp vinaigrette. The tangy, soft cheese contrasts with crisp toast, crunchy nuts and fresh leaves.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 small goat cheese rounds (about 120 g), halved
- 4 slices baguette
- 100 g mixed salad greens
- 30 g walnuts
- 1 tbsp honey
- 3 tbsp vinaigrette (olive oil, vinegar, salt, pepper)
Method
- Heat the oven to 200 °C.
- Place a piece of goat cheese on each slice of bread and bake 6–8 minutes until soft and golden.
- Toss the greens with the vinaigrette and divide between plates.
- Top with the warm toasts, scatter walnuts and drizzle with honey.
How to make it lighter
- Use 1 tbsp vinaigrette per plate; the dressing adds up quickly.
- Halve the honey or leave it out.
- Use two toasts per person, not three or four.
History
It is a fixture of French café and bistro menus, popular across France since the late twentieth century; no single inventor or date is reliably recorded.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →