Warm Goat Cheese Salad
Ingredients
- 200 gMixed salad greens (washed and dried)
- 4 pcGoat cheese crottin (halved)
- 4 pcCountry bread (sliced)
- 100 gSmoked lardons (whole)
- 30 gWalnut kernel (crushed)
- 1 tbspHoney (liquid)
- 4 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 1 tspMustard
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A bistro classic: melted, golden goat cheese on crispy bread slices, served over crunchy greens with seared lardons.
- 1
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
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
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
Toss the salad with the dressing. Divide among plates. Sprinkle with lardons and walnuts. Place the hot goat cheese toasts on top.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. The salad does not keep well in the fridge once dressed.
