Salade de Chèvre Chaud
Warm Goat Cheese Salad
Salade de Chèvre Chaud is a classic French salad that features warm goat cheese as its star ingredient. It starts with a bed of mixed greens and herbs topped with cucumber and radish for added texture and flavor and color.
Medallions of fresh tangy goat cheese are coated with panko breadcrumbs and fried in oil to a golden crunchy exterior and creamy interior. The dressing is a classic Dijon vinaigrette. And the addition of edible flowers makes the salad pop!
The Salade de Chèvre Chaud can be served with two or three medallions for a main course or with a smaller salad and one medallion as a starter course. Crusty baguette is always welcome on the side. And rosé is the perfect accompaniment.
Recette de Salade de Chèvre Chaud
Dijon Vinaigrette
- 1/2 c. good tasting olive oil
- 2 T. high-quality red wine vinegar
- 4 t. dijon mustard
- 2 garlic cloves, minced
- 1 T. shallot, minced
- 1/4 t. fine sea salt
- several grinds black pepper
Place all ingredients in a jar. Shake well. Make the dressing a couple hours ahead of serving time to give the flavors time to meld. Shake occasionally then shake well before tossing the salad. (Adapted from Jacques Pépin)
Mixed Greens and Herbs
A mix of various fresh greens and herbs makes the salad much more interesting.
Greens such as: Red Leaf Lettuce, Green Leaf Lettuce, Red Oak, Green Oak, Red Chard, Green Chard, Lolla Rosa, Spinach, Arugula, Beet Greens, Butter Lettuce, Radicchio, Kale, Red Mustard Greens.
Herbs such as: Chives, Basil, Cilantro, Parsley, Tarragon, Chervil.
How To Make Warm Goat Cheese
- fresh goat cheese log
- egg, beaten
- panko breadcrumbs, seasoned with coarse sea salt and fresh ground pepper
- avocado oil
- fine sea salt
Form goat cheese into medallions and refrigerate. Dip chilled goat cheese medallions in a beaten egg. Then press the cheese into panko breadcrumbs to coat. Fry in hot avocado oil over medium heat, turning once. When the breadcrumbs are golden, transfer cheese to a paper towel. Season lightly with fine sea salt while warm. Serve immediately.
To Serve
Toss greens and herbs with vinaigrette then place in shallow bowls. Nestle sliced cucumber and sliced radish in the greens. Place warm goat cheese medallions on top. Garnish with edible flowers, these were white, pale yellow and/or purple violas.
Edible Flowers
Violas come in a wide range of colors, including purple, blue, yellow, and white. They have a charming, delicate look, with five-petaled blooms. The flavor is mild and slightly sweet, with a hint of wintergreen. This makes them a versatile addition to various dishes without overpowering the taste.
I often use violas as a garnish or mixed into salads to add a burst of color and a subtle flavor. They pair well with fresh ingredients and are a beautiful finishing touch.
Remember, it’s essential to use flowers that are specifically grown for culinary purposes and to avoid using flowers from florists or those treated with pesticides or chemicals.
Wine Pairing
2022 DAOU ROSÉ Paso Robles, 100% Grenache Noir
Made from gently pressed Grenache grapes in the classic Old World style, the 2022 Rosé presents a pretty pale flamingo hue with scintillating aromas of fresh strawberry, guava, and honeysuckle. The palate is exquisitely balanced, displaying a lush, crisp juiciness with flavors of ripe strawberry, papaya, nectarine and mandarin orange, all cascading into a clean, refreshing finish.