Salade au Chevre Chaud
“This recipe is my mother’s recreation of the perfect warm goat cheese salad served at Ma Bourgogne, Place des Voges in Paris,” says Oldways President, Sara Baer-Sinnott.
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For the Salad:
2-3 cups of your favorite greens (mache is nice)
8 slices of goat cheese, from a log (about ½ inch thick)
8 slices French country bread
Optional additions to the salad – toasted walnuts, slivers of avocado, bacon
For the Dressing:
3 tablespoons champagne vinegar
½ teaspoon Dijon mustard
½ teaspoon minced garlic (optional)
1 extra large egg yolk, room temperature
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup extra virgin olive oil
- Make the Dressing: In a small bowl, whisk together vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add olive oil until the dressing is thick.
- Toast the bread on one side; turn the bread over, place the goat cheese slice on the bread and broil until the cheese is lightly browned.
- Arrange the greens, add walnuts or avocado slices or bacon, and then place two pieces of toasted goat cheese on each plate.
Add dressing individually at the table.
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.
Nutrition
Without suggested accompaniments and with 2 TBL dressing pers per Serving: Calories: 389Fat: 21 grams
Saturated Fat: 6 grams
Protein: 14 grams
Carbohydrates: 40 grams
Fiber: 5 grams
Sodium: 681 mg.
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