Warm Goat’s Cheese Salad

Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

There are different types of goat’s cheese – such as the delightfully named crottins de chèvre – but for this recipe it’s better to use the bûche or log-shaped cheeses. There is a wonderfully earthy taste to good goat’s cheese, which, when mixed with really fresh salad leaves, crunchy walnuts and good, spicy olives, evokes the spirit of summer.


  • 300 g goat’s cheese log: the best you can find
  • 6 slices of baguette
  • 200 g mixed salad leaves
  • 50 g walnuts
  • l00 g black niçoise olives, pitted


    Heat the grill to high.

    Cut the goat’s cheese into six ½cm slices and put one on top of each slice of baguette. Put on the grill tray, but not under the grill yet.

    Put the mustards, cider vinegar and seasoning in a jam jar and shake vigorously until smooth. Add the olive oil and shake again to blend. Pour the dressing into a mixing bowl, add the leaves, walnuts and olives, and toss well. Put the goat’s cheese under the grill and cook for 2 minutes until the cheese is colouring and bubbling. Serve at once on a bed of salad.