By Naomi
On my recent work trip to the Loire Valley, I had the chance to visit a goat farm, which we recommend to our travelers with a special interest in French gastronomy. I saw dozens of different goat cheeses and other goat dairy products, and it's clear to me why goat cheese dishes are popular in the Loire region!
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France Just For You
This classic goat cheese salad recipe is elegant and easy to prepare if you're short of time. Add toasted rounds of creamy goat cheese to crisp salad greens, drizzled with a tangy vinaigrette - it's a perfect 'taste of France' if you're looking for a light lunch option or appetizer you can easily recreate at home.
Ingredients (serves 4)
- 8 oz (225 g) fresh goat cheese (chèvre log)
- 1 small baguette (or rustic French bread), cut into 8 slices
- 2 tbsp olive oil
- 5 oz (140 g) mixed salad greens (e.g., baby arugula, mesclun, or spring mix)
- 1 small cucumber, sliced
- 1 cup cherry tomatoes, halved
- ¼ cup walnuts or pecans, toasted (optional)
For the vinaigrette:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar (or balsamic vinegar)
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Slice the goat cheese into 8 rounds. Place one round on each baguette slice.
- Arrange the slices on a baking sheet, drizzle lightly with olive oil, and bake for 10–12 minutes, until the bread is crisp
- Meanwhile, whisk together the vinaigrette ingredients in a small bowl.
- Toss the salad greens, cucumber, and cherry tomatoes with the vinaigrette.
- Divide the salad among 4 plates, then top each with 2 warm goat cheese toasts.
- Sprinkle with toasted walnuts or pecans if desired, and serve immediately.
Bon Appétit!
