One of my favorite bistro dishes in Paris is Salade aux Chevre Chaud(warm goat cheese salad). The crunchy herb-breadcrumb coating, the tangy warm goat cheese, the crispy cool greens and savory crostini just take me to another place. Being born and bred American, imagine my utter delight when this dish was routinely prepared for me,at home, by the French family. The matriarch, Mutti, and her “to die for” mustard vinaigrette, the nostalgia of beloved Mishka’s favorite dish and S&T’s elegant Salad Blend combine to make this particular recipe a special version for our family. Serve it to those you love for lunch, brunch or as an elegant evening appetizer.
Recipe for Salade Chevre Chaud (Warm Goat Cheese Salad)
12 oz fresh goat cheese log, firmly chilled
2 tbsp fresh italian parsley, chopped
1 1/2 cup dried breadcrumbs
1 tsp pepper
2 tbsp S&T Elegant Salad Blend
4-6 cups baby arugula or mesclun mixed greens
1 endive, halved lengthwise and sliced (chiffonade style)
16 grape tomatoes, halved
10-12 radishes, sliced
1 shallot, minced
2 tbsp dijon mustard (Maille)
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
1/4-1/3 cup sherry or red wine vinegar (start with 1/4 cup….test and add in drops to balance acidity)
* Apparently the key to a proper French vinaigrette is to use no more than a “baby” third of vinegar vis-a-vis the oil *
Fleur de Sel
Preheat oven to 350 degrees. Combine breadcrumbs, parsley, pepper and S&T Elegant Salad Blend in bowl. Cut chilled goat cheese log in 4 equal round slices. Place each round in breadcrumb mixture, one at a time, and coat all sides well. Place on a place and chill to keep firm for 10 minutes. Heat 2 tbsp olive oil in an ovenproof skillet on medium high. Brown the goat cheese rounds 1-2 minutes each side to crisp. Place skillet in oven for 6 minutes.
Meanwhile, assemble the vinaigrette in the bottom of a salad bowl: combine shallots, mustard, salt, pepper, vinegar first and finally whisk in the olive oil. Add all the greens plus radishes and coat them lightly by tossing in the vinaigrette.
Plate the dressed greens and top with a warm goat cheese mound. Dress with grape tomato halves and warm baguette/crostini slices.