ReceptnaptárSalade de chèvre chaud (warm goat's cheese salad)
One of the surest choices in a French bistro: crisp salad topped with hot, softened goat's cheese on toast. The whole dish relies on the contrast in temperature, so the cheese should go onto the leaves only at the last moment.
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Ingredients
Method
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- Heat the oven to 220 °C on the grill setting and line a baking tray with baking paper.
- Toast the walnuts in a dry frying pan over a medium heat for 2-3 minutes until fragrant.
- Put the baguette slices on the tray and toast them under the grill for 1-2 minutes, until pale golden on one side.
- Turn them over, put a round of goat's cheese on each untoasted side, drizzle with a little honey and grill for 3-4 minutes, until the cheese softens and browns in patches.
- Mix the mustard with the vinegar, a pinch of salt and pepper, then work in the oil in a thin stream.
- Just before serving, toss the salad with the dressing, divide between plates, top with the hot toasts, scatter over the walnuts and drizzle with the remaining honey.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Choose a log-shaped goat's cheese with a white rind: the rind holds each round together under the grill, whereas fresh, creamy goat's cheese would run.
- Dress the salad only just before serving, otherwise the leaves wilt within a few minutes.
- Do not put much of the honey on the cheese at the start of grilling, as it burns easily; drizzle most of it on at the end.
- Toasted pine nuts work well instead of walnuts, and a thinly sliced pear or apple will make the plate fresher.
Frequently asked questions
Can it be made without an oven?
Yes: put the toasts in a hot, dry frying pan, cover with a lid and cook over a low heat for 3-4 minutes. The cheese softens, but the top does not brown.
What can replace the goat's cheese?
A similar dish can be made with slices of Camembert or brie. The flavour will be milder and the cheese will melt more, so grill it for a shorter time.
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