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Le Chaudron recipe
Salade chèvre chaud miel noix
Warm goat cheese salad with honey and walnuts
⏱ 12 minServes 2Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
120 g (4 oz)goat cheese log
4 sliceswhole-wheat bread
150 g (5 oz)mixed salad greens
20 gwalnut halves
1 tbsphoney
1 tbspwalnut oil
1 tbspbalsamic vinegar
1 pinchthyme
- 120 g (4 oz) goat cheese log
- 4 slices whole-wheat bread
- 150 g (5 oz) mixed salad greens
- 20 g walnut halves
- 1 tbsp honey
- 1 tbsp walnut oil
- 1 tbsp balsamic vinegar
- 1 pinch thyme
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the broiler until very hot. Line a baking sheet with parchment paper.
- Lightly toast the bread until golden but not too dry.
- Cut the goat cheese into 4 even rounds about 1.5 cm (½ in) thick, using a knife dipped in hot water.
- Put the toast on the baking sheet, top each with a round of goat cheese, drizzle with honey and sprinkle with thyme.
- Broil for 3 to 4 minutes, watching closely, until the cheese is soft and golden at the edges.
- Meanwhile, wash and dry the greens. Whisk the balsamic vinegar, salt and pepper, then whisk in the walnut oil.
- Divide the greens between 2 large plates and add the roughly broken walnuts.
- Put 2 goat cheese toasts on each plate, drizzle with dressing and serve right away.
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