Salade de Chevre Chaud (Provencal Warm Goat Cheese Salad)

Salade de chevre chaud is a bistro staple across the south of France, crisp greens topped with rounds of warm, melting goat cheese on toasted baguette. It is simple enough for a weeknight but feels like a proper French lunch.

Ingredients

• 6 cups mixed salad greens
• 1 baguette, cut into 8 slices
• 8 oz log goat cheese, cut into 8 rounds
• 2 tablespoons honey, plus more for drizzling
• 1/2 cup walnuts, toasted
• 1 shallot, thinly sliced
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 5 tablespoons olive oil
• Salt and black pepper, to taste

Instructions

1. Prepare the toasts
   Arrange the baguette slices on a baking sheet and toast lightly, about 5 minutes at 400°F.
2. Top with cheese
   Place a round of goat cheese on each toast, drizzle lightly with honey, and broil for 2-3 minutes, until the cheese is warm and just starting to bubble.
3. Make the vinaigrette
   Whisk together the vinegar, mustard, olive oil, salt, and pepper.
4. Toss and plate
   Toss the greens, shallot, and walnuts with the vinaigrette, then divide among plates. Top each salad with two warm goat cheese toasts.

For a heartier version, add sliced apple or pear alongside the greens.