Chèvre chaud salad
A lovely salad with baked goat's cheese, green leaves and fresh berries – tossed in a delicious vinaigrette.
Servings 4 servings
Calories 655kcal
Ingredients
- 400 g goat's cheese log – I buy the large one from the cheesemonger
- 8 slices baguette – or 4 slices of bread
- 4 handfuls crunchy mixed salad leaves
- 125 g blackberries
- 125 g blueberries
- 4 tbsp olive oil
- 4 tsp balsamic glaze
- 4 tsp apple cider vinegar
- 4 tsp runny honey
- Salt and freshly ground pepper
- Olive oil for drizzling over the bread
Instructions
- Cut the goat's cheese into even slices and lay them on a baking tray lined with baking paper. Arrange the bread slices on the baking paper too, and drizzle the tops with a little olive oil.
- Bake in a preheated oven at 210°C (conventional, top and bottom heat) for about 10-12 minutes, or until the bread is crisp and the cheese is bubbling in the middle.
- Meanwhile, stir together the olive oil, balsamic glaze, apple cider vinegar and honey – season with salt and freshly ground pepper.
- Toss the salad leaves with half the vinaigrette and add half the berries as well.
- If you like, torch the top of the goat's cheese with a crème brûlée torch – it gives a lovely golden finish.
- Divide the salad between 4 bowls, place the bread in the middle and top with the goat's cheese. Scatter the remaining berries over the top and drizzle over the last of the vinaigrette.
- Season with freshly ground pepper before serving.
Nutrition
Calories: 655kcal | Carbohydrates: 51g | Protein: 27g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 724mg | Potassium: 214mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1118IU | Vitamin C: 10mg | Calcium: 246mg | Iron: 5mg