Salade de fromage de chèvre

Goat’s Cheese Salad


Preparation info

  • Serve


    • Difficulty


    • Ready in

      20 min

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

As an alternative to my classic Goat’s Cheese Salad below, you could also try this even simpler version – it’s full of wonderful flavours! Simply stop at the supermarket and pick up a selection of green salad leaves, a loaf of bread and some goat’s cheese. Go home and make croûtons with golden, melted goat’s cheese and a little walnut oil drizzled over the top. Serve with the fresh green salad and a glass of chilled white wine. Santé!


  • 1 head of yellow chicory
  • 1 head of purple chicory
  • 100 g/ oz rocket leaves
  • 175 g/6 oz goat’s cheese, such as Sainte Maure, Coeur de Lion La Buche or any other good-quality goat’s cheese
  • 20 g/¾ oz/¼ cup chopped walnuts or hazelnuts
  • 1 recipe quantity French Vinaigrette


Cut off the base and outer leaves of the chicory, then cut each head into half, lengthways, and remove the core. Arrange the chicory and rocket on four plates, with the rocket in the middle. Crumble the goat’s cheese over the salad and sprinkle with the walnuts. Drizzle with the dressing and serve.