There are different types of goat cheese, such as the delightfully named crottins de chèvre, but for this recipe it’s better to use the bûche, or log-shaped cheeses. There is a wonderfully earthy taste to good goat cheese, which mixes beautifully with really fresh salad leaves, crunchy walnuts, and good, spicy olives.–Joanne Harris and Fran Warde
LC Goat Cheese Galore Note
And if you find yourself with a little leftover goat cheese, well, certainly you know that you can schmear it on bagels and baguettes, mash it with arugula or sorrel or herbs and serve it with crostini, whisk it into frittatas, dollop it on tomato tarts, sandwich it with avocado and sprouts between slices of hearty seven-grain bread, drizzle it with honey…
Goat Cheese Salad
- Quick Glance
- 10 M
- 20 M
- Serves 6
- For the dressing
- 2 tablespoons cider vinegar
- 1 teaspoon grainy mustard such as Meaux
- 1 teaspoon Dijon mustard
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- For the salad
- 10 ounces log-shaped goat cheese, the best you can find
- 6 baguette slices
- 8 cups mixed salad greens (mesclun)
- 4 ounces black Niçoise olives, pitted
- 1/2 cup walnuts
- 1. Heat the broiler.
- 2. Cut the goat cheese into six equal rounds and put one on top of each slice of baguette. Put them on the broiler rack but do not broil yet.
- 3. Put the vinegar, mustards, and salt and pepper in a covered jar and shake vigorously until smooth. Add the olive oil and shake again to blend. Pour the dressing into a mixing bowl, add the greens, olives, and walnuts, and toss well.
- 4. Put the baguettes with cheese under the broiler and cook for 2 minutes until the cheese is coloring and bubbling.
- 5. Serve at once on a bed of dressed greens.
Recipe Testers Reviews
This is a basic, light salad with a mustard dressing. Things really get bumped up with the cider vinegar, and the two types of mustard add a little extra bite. I tried two types of goat cheese, one from a cheese company in Utah and one from Spain. The Utah cheese was very earthy and the Spanish one was smooth, almost buttery. While each added a special character, they both melded very well with the olives and walnuts to make the ideal hot summer evening supper. This was so near-perfect that the only thing I’d possibly do next time is experiment with some different cheeses and maybe some other nuts.