salade au chevre (goat cheese salad)
A salad of mixed greens with chevre croutons and walnut. This serves 4 as a starter course or 2 as a light supper salad.
No Image
prep time
10 Min
cook time
15 Min
method
Broil
yield
2-4 serving(s)
Ingredients
- 1/3 cup walnut pieces
- - boiling water
- 1 teaspoon sea salt
- 8 slices french baguette (1/4 inch thick)
- 1 clove garlic, peeled and cut in half
- 4 ounces chevre (goat cheese), cut into 8 slices (i use the log type)
- 2 ounces mesclun lettuce
- 1 small red onion, peeled and thinly sliced
- DRESSING
- 2 tablespoons olive oil
- 1 tablespoon walnut oil
- 1 1/2 tablespoons tarragon vinegar
- 1 clove garlic, peeled and crushed
- - salt and pepper, to taste
How To Make salade au chevre (goat cheese salad)
-
Step 1Preheat oven broiler.
-
Step 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.
-
Step 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.
-
Step 4For the dressing, mix oils, vinegar and garlic together and season with salt and pepper.
-
Step 5Toss the mesclun, onion, and toasted walnuts together. Place on a large platter and top with chevre croutons. Drizzle with the dressing.
-
Step 6Serve while croutons are still warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes