Salade de Chevre Chaud (Warm Goats Cheese Salad)

This page has moved....

Salade de Chevre Chaud (Warm Goats Cheese Salad)

The Perfect Summer Lunch

 Rocamadour Cheese is perfect for this salad as it comes in small rounds a fits perfectly on a piece of sliced baguette however any goast chesse will work.

Salad

A good couple of handfuls of torn cos lettuce or mixed lettuce.
Rocamadour Goats cheese (or similar)
French Baguette sliced (allow 2 pieces per person)
Garlic Clove
1/2 cup walnuts

Dressing

3 tablespoons Olive Oil
1/2 - 1 tablespoons Dijon Mustard (depending on how strong you want the mustard flavour)
Mix together in a small jar or jug - you may need to use a small whisk to emulsify it properly.


Method

Wash and arrange the salad and place on a large platter, sprinkle on the walnuts and toss so everything is lightly coated with dressing.
Slice the Baguette and toast one side under the grill, remove when golden an rub the toasted side with the garlic clove. Place the baquette on a baking tray and put a piece of goats cheese on each slice of bread. Return to the grill and toast until the cheese has started to melt remove from the grill and arrange onto of the salad. Drizzle each cheese toast with a little dressing and serve.

Popular posts from this blog

Tom Yam Pla

Image
Tom Yam Pla This fantastic spicy yet sour soup is simply delicious! Ingredients 1.5 litres chicken or fish stock 4 whole roasted shallots 3 kaffir lime leaves, torn 1 stalk lemongrass, cut into 3 cm lengths   300g fish, scaled, gutted and cut into fillets (or cheat as I do and buy fish fillets - make sure it is a firm white fish.  4 crispy fried dried red chillies 1 shallot, sliced 3 blades corriander 1-2 tablespoons fish sauce 2-3 limes, juiced 2 tablespoons tamarind juice Method In a pot, add the stock and bring to a simmer. Add the roasted shallots, kaffir lime leaves and lemongrass. Simmer for 10 minutes. Add the fish fillets and simmer until just cooked. Add the chillies, shallot and coriander. Cook for 5 minutes. Season the soup with the fish sauce, lime juice and tamarind juice. Just before serving, adjust the seasoning, it may need more stock, lime juice or fish sauce. The Thai people eat this soup with white rice
Read more

Gateaux Noix

Image
This page has moved to A Vagabond Life Food Blog Gateaux Noix Gateaux Noix is a traditional walnut cake that you will see across the region of Perigord in markets and bouloungeries. Delicious with a cup of tea..... Ingredients 1 cup shelled walnuts 250g flour 250g caster sugar 4 eggs 1 cup oil 1 cup white wine 1 pinch salt 2 teaspoons baking powder Method Pre-heat oven to 200C. Grease a cake tin with butter. Grind the walnuts to a fine powder. Sift the flour and baking powder together. Cream the butter and sugar until the mixture is light and creamy. Add the flour mixture, salt wine and walnuts and mix well. Add the oil. Pour the mixture into the cake tin and bake for 30 minutes.
Read more

Spanish Baked Chicken

Image
Ingredients 2  red onions, cut into wedges 500g kipfler or small potaoes, quartered lengthways 8 whole garlic cloves, unpeeled 3 large tomatoes, quartered 75g chorizo  4 Chicken Marylands 1 tsp sweet smoked paprika 1 tsp dried oregano 1 green capsicum,  cut into strips salt freshly ground black pepper Preparation Preheat the oven to 200°C Place the onions, potatoes, garlic and tomatoes in a large roasting tin. Season with salt and freshly ground black pepper and give it all a good mix. Place in the oven and bake for 25 minutes Meanwhile slice the chorizo into thin slices. Slash each peice of chicken and carefully  2 or 3 times with a knife and season with pepper. Mix the paprika and oregano together in a small bowl and set aside. Remove the roasting tin from the oven and turn all the mixture. Place the chorizio on top of and then the chicken on top of everthing. Sprinkle with the paprika and oregano. Return to the oven for 25 minutes. After 25 minutes remove the baki
Read more