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Le Chaudron recipe
Salade de chèvre chaud aux noix
Warm goat cheese salad with walnuts
⏱ 20 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1large Little Gem or Batavia lettuce300 g (11 oz)
200 g (7 oz)fresh mâche (lamb’s lettuce)
1fresh goat cheese log180 g (6 oz)
8 slicescountry bread
200 g (7 oz)smoked lardons
150 g (5 oz)shelled walnuts
1bunch of grapes200 g / 7 oz) or 4 figs
5 tbspwalnut oil
3 tbspextra-virgin olive oil
3 tbspsherry vinegar
2 tbspacacia honey
2 tbspwhole-grain mustard
1gray shallot
1bunch of chives
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 large Little Gem or Batavia lettuce 300 g (11 oz)
- 200 g (7 oz) fresh mâche (lamb’s lettuce)
- 1 fresh goat cheese log 180 g (6 oz)
- 8 slices country bread
- 200 g (7 oz) smoked lardons
- 150 g (5 oz) shelled walnuts
- 1 bunch of grapes 200 g / 7 oz) or 4 figs
- 5 tbsp walnut oil
- 3 tbsp extra-virgin olive oil
- 3 tbsp sherry vinegar
- 2 tbsp acacia honey
- 2 tbsp whole-grain mustard
- 1 gray shallot
- 1 bunch of chives
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. 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. Wash the lettuce and mâche leaf by leaf in several changes of cold water to remove all grit. Spin completely dry so the dressing isn't watered down.
- COARSELY chop the 150 g (1½ cups) walnuts with a knife into small irregular pieces. Keep a few whole halves for garnish.
- Slice the goat cheese log into 8 thick 2 cm (¾ in) rounds. This thickness is KEY: the cheese melts in the center without running under the broiler.
- Lay the 8 slices of bread on the large parchment-lined baking sheet. Top each with 1 round of goat cheese and a drizzle of acacia honey.
- Meanwhile, brown the 200 g (7 oz) smoked bacon lardons in the small dry skillet for 5 minutes, stirring often, until crisp. Drain on paper towels and keep warm.
- Make the dressing in the small bowl: peel and finely chop the shallot. Mix the walnut oil, extra-virgin olive oil, sherry vinegar, whole-grain mustard, shallot, salt and pepper. Whisk hard until emulsified.
- Cut the grapes into small clusters or quarter the 4 fresh figs, depending on the season. The fruit adds a sweet note to balance the warm goat cheese.
- Broil the goat cheese toasts for 3 minutes until golden and melted. To plate: dressed lettuce and mâche, crisp lardons, chopped walnuts, grapes and 2 warm toasts. Finish with snipped chives.
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