Salade de Fromage de Chèvre Mariné

Marinated Goat Cheese Salad

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

The country habit of marinating little goat cheeses in herbs and oil (olive oil along the Mediterranean or nut oil where walnuts do well) has recently gone global. It is hard to resist when the cheese is toasted to a bubbling brown, then served on a salad dressed with the oil from the marinade. Tart salad greens such as arugula stand up best to its lively taste.

Ingredients

Method