Salade Au Chevre (goat Cheese Salad) Recipe

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Salade Au Chevre (Goat Cheese Salad)

Mikekey *


A salad of mixed greens with chevre croutons and walnut. This serves 4 as a starter course or 2 as a light supper salad.

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10 Min
15 Min


1/3 c
walnut pieces
boiling water
1 tsp
sea salt
8 slice
french baguette (1/4 inch thick)
1 clove
garlic, peeled and cut in half
4 oz
chevre (goat cheese), cut into 8 slices (i use the log type)
2 oz
mesclun lettuce
1 small
red onion, peeled and thinly sliced


2 Tbsp
olive oil
1 Tbsp
walnut oil
1 1/2 Tbsp
tarragon vinegar
1 clove
garlic, peeled and crushed
salt and pepper, to taste


1Preheat oven broiler.
2Put walnuts in a bowl and cover with boiling water. Let stand 1 minute, drain and shake dry. Toast under broiler 3-4 minutes until golden (watch carefully so they don't burn). Sprinkle with sea salt, toss and cool.
3Put the baguette slices under broiler and toast one side until lightly golden. Remove and rub toasted side with cut garlic. Allow to cool a few minutes and turn over and place chevre slices on untoasted side. Broil 2 minutes, or until chevre browns slightly.
4For the dressing, mix oils, vinegar and garlic together and season with salt and pepper.
5Toss the mesclun, onion, and toasted walnuts together. Place on a large platter and top with chevre croutons. Drizzle with the dressing.
6Serve while croutons are still warm.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: French