Best Salad Chevre Chaud Recipes

Salade Au Chevre Chaud (Salad With Warm Goat Cheese) image

Provided by AlainaF

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

4 -8 garlic-flavored croutons (homemade or bought)
4 (1/2 inch) goat cheese, rounds (fresh and firm, about 1/4 pound)
1 teaspoon fresh thyme (or 1/2 tsp. dried)
1/2 teaspoon chopped fresh rosemary
1/2 lb lettuce (either one kind or a mixture of firm bitter lettuces such as curly endive, red-leaf, arugula, and le)
12 -15 fresh chervil, sprigs
1 red bell pepper, thinly sliced
tiny radish (to garnish)
2 -3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced (or put through a garlic press)
1/4 teaspoon dried tarragon, crushed (or 1 tsp. chopped fresh)
1/2 cup plain nonfat yogurt
2 tablespoons olive oil
salt and pepper

Steps:

Preheat oven to 425 degrees.
Place the croutons on a baking sheet and top the rounds of cheese. Sprinkle with thyme and rosemary.
Make the vinaigrette. Mix together the vinegar, lemon juice, mustard, garlic, and tarragon. Whisk in the yogurt and oil and add salt and pepper.
Shortly before serving the salad, place the cheese-topped croutons in the oven and bake for 6-8 minutes or until the cheese is bubbling.
Toss the lettuce, chervil, and red pepper together with the dressing and distribute among salad plates.
Top the salads with the hot cheese croutons, garnish with radishes and serve at once.

SALAD CHEVRE CHAUD image

Yield 2 servings

Number Of Ingredients 11

For vinaigrette:
6 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper
For bread, cheese and salad greens:
4 bacon slices, halved crosswise
1 petit (8-ounce) French-bread baguette, cut on diagonal into four 1/2-inch-thick pieces
Olive oil as needed
4 ounces goat cheese, sliced
3 cups mixed baby greens

Steps:

Preheat oven to 350 degrees. For dressing, whisk together oil, vinegar, mustard, salt and pepper to taste. Set aside. Cook bacon in a skillet over moderate heat, turning over occasionally, until just crisp. Transfer bacon to paper towels to drain. Arrange baguette slices on a baking sheet, drizzle with olive oil and toast in upper third of oven about 6 minutes, until light golden brown. Place one goat cheese slice on each toasted baguette, top with 2 bacon pieces. Place in small oven-safe dish and broil until cheese softens, being careful not to burn bacon, about 2 minutes. To assemble: Heap a bed of baby greens on 2 small plates; drizzle with dressing. Place 2 baguettes with cheese and bacon on each salad.

SALAD AU CHEVRE CHAUD image

Categories Salad

Yield 2 servings

Number Of Ingredients 9

4 (½-inch thick) slices goat cheese, from a log (or individual crottin de chèvre, cut in half horizontally)
2-3 cups mixed greens, something sturdy
4 slices country bread or baguette
handful of walnuts, toasted and broken in pieces
3 Tbsp olive oil or walnut oil
1 Tbsp red wine vinegar (or partly balsamic vinegar)
1 tsp dijon mustard
1/4 shallot, minced
salt and pepper

Steps:

Place slices of goat cheese on the bread slices and broil just until the cheese start to melt. Do not let it melt completely. Whisk together the vinegar, mustard, salt and pepper. Whisk in the oil and add the shallots at the end. Drizzle the greens with the dressing and sprinkle walnuts around the plate. Top the salad with the goat cheese toasts. Et voila. Serves 2. Last night for this dressing I used ½ sherry vinegar and ½ balsamic vinegar, mustard, shallot and oil, which was delicious. I think any basic vinaigrette would work. I had also intended to place the goat cheese on slices of olive bread, but alas, there was no olive bread to be found, so I'll have to get back to you about that. Also scattering one of the following on this salad would be tasty variation: dried cranberries, sun-dried tomatoes, or chopped fresh herbs like basil, tarragon or thyme.