Goats cheese salad with walnuts (Salade de chèvre chaud aux noix)

This salad is much loved all over France and especially by tourists who are discovering the amazing flavour of French goats’ cheese. You can vary the type of green leaves you use.

• serves

  2

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 tsp Dijon mustard
• 2 tsp red wine vinegar
• 1½ tbsp walnut oil
• salt and freshly ground black pepper
• 100 g lamb’s lettuce or other green leaves
• 6 cherry tomatoes, halved
• 50 g walnut halves 
• 4 slices of baguette, about 1 cm thick
• 1 garlic clove, halved
• 4 slices of ripe, cylinder-shaped goat cheese, about 1 ½ cm thick
• 1 tbsp finely sliced chives

Instructions

Preheat a grill to medium.

In a mixing bowl, whisk the mustard, vinegar, walnut oil and a little salt and pepper to taste. Add the green leaves, tomatoes and walnuts and very gently toss with the dressing. Divide among 2 plates.

Lightly toast the baguette slices and gently rub them with the garlic.

Top the slices of baguette with the goats cheese slices and place on a baking tray. Cook under the preheated grill until warmed, then place the toasts on top of the salad, sprinkle with the chives and serve immediately.

Note

• Take time to select a small goat cheese that is ripe and not too dry and choose the freshest of green leaves.

Taste le Tour with Gabriel Gaté starts Saturday 7 July 2018 on SBS and then on SBS On Demand and finishes 29 July 2018. Visit the Taste le Tour website to catch-up on episodes, cook up his recipes or find out more about the series.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.