This warm goat cheese salad is a traditional recipe from the region of Berry in France. It's commonly served in French bistros and brasseries. It is quick and delicious. Typically, made with “crottin de Chavignol.” If you cannot find the actual “crottin de Chavignol” that can be hard to find and expensive depending on where you are, […]
Place each half on a lightly buttered slice of bread. Place the cheeses in the oven for 10 minutes then under the grill for 5 minutes. Keep an eye on it while cooking as it can go very fast and you do not want to burn your cheeses.
During this time, prepare the (dressing) by vigorously emulsifying the mustard, oil, vinegar, salt, and pepper. In a large bowl, toss the salad with the dressing. Serve in individual plates. Take the cheeses out of the oven and grind some black pepper on top. Place the slices of bread on the top of the salad. Serve while the cheese is warm and enjoy.
You can decorate the plates with some fresh walnuts and cherry tomatoes.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Let cheese come to room temperature before serving or melting for the best texture and flavor. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
