April 6, 2011

Salade de Chevre Chaud (Warm Goat Cheese Salad)

Makes 1 Serving

I found this recipe in The Sweet Life in Paris by David Lebovitz.  It was the perfect light meal to a long day.  I did modify it slightly.  

Goat Cheese Toasts
2 slices of hearty bread.  I used an artisan multi-grain.
Extra Virgin Olive Oil
3 ounce round goat cheese

1/2 tsp red wine or sherry vinegar
2 tsp extra virgin olive oil
1/8 tsp Dijon mustard
Sea Salt
2 cups Arugula or your preferred greens (stay away from Iceberg lettuce)
Fresh ground black pepper
1/4 cup grape tomatoes sliced in half
Walnut halves, toasted (optional)

  1. Preheat the broiler and set oven rack 4" below heating element.
  2. Brush bread with just enough olive oil to moisten it.  Place goat cheese on bread slice.  Broil on baking sheet in the oven until cheese is soft and a little brown on top.  Approximately 3 to 5 minutes.
  3. While toasts are baking make a vinaigrette in a bowl.  With a fork, stir the vinegar, olive oil, mustard and a pinch of salt.  
  4. Toss greens,  tomato and walnuts in vinaigrette and pile on a plate.  Grind fresh pepper over the top.

Enjoy with a glass of wine.  I chose a Sauvignon Blanc. 

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