Salade de Chèvre Chaud

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the grill to its highest setting.

   Mark done

2. Brush the baguette slices with olive oil on both sides and toast them under the grill for 90 seconds a side until golden and dry.

   Mark done Start 90 sec timer

3. Whisk the dressing ingredients until emulsified. Taste — it should be sharper than seems comfortable, as the cheese will soften it.

   Mark done

4. Toss the leaves, walnuts and apple with just enough dressing to coat, and divide between plates.

   Mark done

5. Set a round of goat cheese on each toast, drizzle with honey and scatter with thyme.

   Mark done

6. Grill 3 to 4 minutes, watching closely, until the surface blisters and browns and the centre begins to slump.

   Mark done Start 3 min timer

7. Do not let them melt through — the cheese should hold its shape on the toast.

   Mark done

8. Lift two toasts onto each plate of dressed leaves.

   Mark done

9. Grind over black pepper and serve immediately, while the cheese is still soft.

   Mark done

Chef’s Tips

• Use a rinded log. Rindless goat cheese slides off the toast and through the grill rack.
• Dress the leaves first, then add the toasts. The other way round gives you a warm, wilted salad.
• Stand and watch it. Three minutes is right and five is a puddle.

Pairing Suggestions

• A Sancerre or other crisp Loire white
• Crusty bread
• A café lunch, with nothing after it

Storage & Reheating

Assemble and eat immediately. The dressing keeps a week refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.