frenchsaladgoat-cheesevegetarianlowcarbbistroquick

Salade de Chèvre Chaud

Name: Salade de Chèvre Chaud
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 120 g mixed bitter greens (frisée, rocket, or baby leaves); 100 g cherry tomatoes, halved; 30 g shallot, very thinly sliced; 30 g walnuts, roughly chopped; 100 g goat cheese log; 2 small slices (about 50 g total) low-carb seeded bread, sliced; 1 tsp olive oil; 1 tbsp extra-virgin olive oil; 1 tbsp balsamic vinegar; 1 tsp Dijon mustard; 1 tsp honey; 1/4 tsp fine sea salt; 1/8 tsp black pepper, freshly ground

This salad combines creamy, tangy warm goat cheese with crisp bitter greens, crunchy walnuts, and a glossy honey-balsamic vinaigrette. The contrast of hot, melty chèvre on toasted bread against cool, fresh leaves makes it feel elegant while remaining very simple to prepare.

15 min

2 servings

431 kcal

French

Ingredients

Salad base

120 gmixed bitter greens (frisée, rocket, or baby leaves)
100 gcherry tomatoes, halved
30 gshallot, very thinly sliced
30 gwalnuts, roughly chopped

Warm chèvre toasts

100 ggoat cheese log
2 small slices (about 50 g total)low-carb seeded bread, sliced
1 tspolive oil

Honey-balsamic vinaigrette

1 tbspextra-virgin olive oil
1 tbspbalsamic vinegar
1 tspDijon mustard
1 tsphoney
1/4 tspfine sea salt
1/8 tspblack pepper, freshly ground

Instructions

1
Preheat the grill/broiler to high or heat a small oven to 220°C. Slice the goat cheese log into 4 equal rounds. Thinly slice the shallot, halve the cherry tomatoes, and roughly chop the walnuts so everything is ready before cooking; this keeps the salad crisp and the cheese from overcooking.
2
Whisk the vinaigrette in a small bowl until slightly thickened and glossy. The mustard helps it emulsify, so whisk well for 20-30 seconds until the oil and vinegar no longer look separated.
3
Lightly brush the bread on both sides with the olive oil and place on a small tray or pan. Set a round of goat cheese on each slice, then top each with a second round so you get 2 generous chèvre toasts. Grill/broil for 3-5 minutes, just until the bread edges are crisp and the cheese is warm, lightly softened, and starting to colour. Watch closely: goat cheese goes from golden to collapsed quickly.
4
While the chèvre warms, toss the mixed greens, tomatoes, shallot, and walnuts with about three-quarters of the vinaigrette. Dress lightly rather than heavily so the leaves stay airy and the warm cheese remains the focus.
5
Divide the dressed salad between 2 plates. Place a warm chèvre toast on top of each portion and drizzle over the remaining vinaigrette. Serve immediately while the contrast between warm cheese and cool greens is at its best.

Nutrition per serving

431 kcal

Calories

15g

Protein

18g

Carbs

35g

Fat

Fiber

Notes

•For the neatest result, chill the goat cheese well before slicing and use a thin knife dipped in hot water.
•If you want extra nuttiness, toast the walnuts in a dry pan for 1-2 minutes before adding them to the salad.
•A small spoon of honey is enough here to keep the dish balanced and relatively low in carbs.
•Serve with a crisp white wine or sparkling water with lemon for a classic bistro feel.

Background

Salade de Chèvre Chaud is a classic French bistro salad built around the beloved pairing of warm goat cheese and dressed greens. It became especially associated with the Loire Valley, a region famous for its chèvre, and is now a staple on café and brasserie menus throughout France.

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