Warm Goat Cheese Salad

A bistro classic: melted, golden goat cheese on crispy bread slices, served over crunchy greens with seared lardons.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 839
• Protein: 32 g
• Carbs: 55 g
• Fat: 53 g

Ingredients

• 200 g Mixed salad greens ( washed and dried )
• 4 pc Goat cheese crottin ( halved )
• 4 pc Country bread ( sliced )
• 100 g Smoked lardons ( whole )
• 30 g Walnut kernel optional ( crushed )
• 1 tbsp Honey ( liquid )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Mustard
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Base preparation

   Wash and dry the greens. In a bowl, prepare the dressing by mixing mustard, red wine vinegar, salt, and ground black pepper. Pour the olive oil in a steady stream while whisking to emulsify the sauce until it coats the spoon.

2. Cooking lardons and walnuts

   Heat a pan without fat. Add the smoked lardons and brown them until crispy and the fat is translucent. Add the walnuts at the end to lightly toast them.

3. Goat cheese toasts

   Slice the bread. Place a goat cheese on each slice. Top with a touch of honey. Place under the grill until the cheese starts to run and the edges of the bread are golden brown.

4. Plating

   Toss the salad with the dressing. Divide among plates. Sprinkle with lardons and walnuts. Place the hot goat cheese toasts on top.

Chef's tips

• Keep a close eye on the grill; it goes from golden to burnt in seconds.
• If the cheese is too dry, add a drop of olive oil before gratinating.

Storage

Consume immediately. The salad does not keep well in the fridge once dressed.