Chèvre chaud is a French dish that consist of a oven baked warm goats cheese usually served with salad. For this dish I love to use the semi-ripended cheese with a rind. The salad is traditional all over Île-de-France and of course you find it s cooked in many different ways.
This salad is served in my favourite restaurant in Vienna, called Le Bol. You can find the blog post about the recipe under cooks ;) I immediately fell in love with salade aux chèvre chaud, right from the first time I tastes that beautiful salad and it is still the one and only thing I order at Le Bol.
I normally don't do dairy but I make exceptions with goats cheese once in a while. Its definitely worth it.
It is very simple to make. Oven roasting the goats cheese makes enriches the salad in favour and texture. Just imagine hot and melting goats cheese bland with sweet and sour fruits like kiwi, grapes and figs over crunchy and fresh salad leaves dresses with a French honey mustard. Unreal.
Instead of fresh fig sliced I used dried.. Unfortunately, I could not find fresh ones in the stores in Copenhagen. And I added passionfruit to it. I not very common to use, but I love that sour flavour balancing the savoury cheese. And it looks so beautiful.
for one salad
- one slice of goat’s cheese (Soignon is the best!)
- dried thyme le
- Green Salad leaves
- a couple Walnuts
- a few black grapes
- one fresh fig sliced (I used dried)
- a few raisins
- 3 tbsp. olive oil
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- Sea salt and black pepper
THIS IS HOW YOU DO IT:
- Sprinkle the goats cheese with dried thyme and roast in the oven at 200°C until golden
- Combine all ingredients for the dressing in a little bowl and whisk till you get a smooth emulsion.
- Place the goats cheese toasts on the bed of lettuce, nicely arrange the fruit slices and then sprinkle with the raisin and walnuts.
- Pour the dressing over the salad and voila time to enjoy!