Salade Au Chevre (Goat Cheese Salad)

Salade Au Chevre (goat Cheese Salad)

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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

How to Make Salade Au Chevre (Goat Cheese Salad)


  1. Preheat oven broiler.
  2. Put 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.
  3. Put 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.
  4. For the dressing, mix oils, vinegar and garlic together and season with salt and pepper.
  5. Toss the mesclun, onion, and toasted walnuts together. Place on a large platter and top with chevre croutons. Drizzle with the dressing.
  6. Serve while croutons are still warm.

Printable Recipe Card

About Salade Au Chevre (Goat Cheese Salad)

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

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