Today, the winter storm Jonas is keeping me away from the grocery stores. Anyway, yesterday I bought all the ingredients to make a slow-cooked Boeuf Bourguignon. It’s a great day to stay warm and cook! I know It takes so much time to cook it! I have to wait 8 hours to eat this delicious slow cooker recipe.
While waiting, I decided to make an easy meal with goat cheese.
Eat goat cheese with a green salad and a glass of red wine is a fabulous way to enjoy it.
I am a big fan of goat cheese!
In France, we have a lot of great variety of goat’s milk cheeses : Saint-Maure de Touraine, Crottin de Chavignol, la Tomme de Provence, le Bleu de chèvre… My favorite is Saint-Maure de Touraine!
This warm goat cheese salad is amazing, so simple to prepare and so delicious! It could just be a salad or served with some potatoes a wonderful entree!
Recipe sources : The Bistro Cookbook by Richard Bertinet
Serves : 4 Preparation time : 10-15 minutes Total time : 15-23 minutes
- 12 baguette slices
- 6 ounces goat cheese log, cut into 12 slices
- 4 cups mixed salad greens, large leaves torn into bite-size pieces
- 2 tablespoons snipped fresh chives
- 1/3 cup vinaigrette or garlic vinaigrette
- Preheat the broiler to high. Place the bread slices on a broiler rack and toast the bread slices until crisp and golden, but not too dark brown. Immediately remove the broiler rack from under the broiler and turn the slices of toast over.
- Place a slice of goat cheese on each bread slice, then return them to the broiler for 2 minutes, or until the cheese is bubbling.
- Meanwhile, place the salad greens in a large bowl with the chives, add the dressing of choice, and toss until the leaves are coated.
- Divide the salad among individual plates, top each with three cheese-topped toasts, and serve while still hot, seasoned with pepper.
“Cette salade de chèvre chaud est parfaite pour une dîner léger!” 😉