Chèvre Salad!

From Janelle:

I never thought I’d say it but I’m officially tired of eating out.  And God forbid, I’m even tired of pizza but I’m sure I’ll get over that in a week.  It’s been three months without a kitchen with no end in sight.

We’re getting fat from all the high carb dinners so the plan was to pick up a take-out salad tonight and

Salade de Chèvre Chaud

Salade de Chèvre Chaud

share it.  Approaching the front door a familiar aroma stopped me in my tracks.  It couldn’t be so.  Chèvre Salad????  When in France a few years ago we fell in love with Salade de Chèvre Chaud or Goat Cheese Salad.  Ordered at every opportunity each bite was heavenly.

Lewis’ take on it has morphed over the years to a simple but fabulous dish.  Sautéed shallots draped over homemade Dijon mustard dressed salad and beautifully browned goat cheese floating atop thick slices of French baguette.  Oh my!



The shallots tonight were “toaster ovened” rather than sautéed so they were a little bitter rather than sweetly caramelized but the salad was pure delight.  Accompanied by a bottle of Mannina Cellars 2011 Maddily Rosé (from Walla Walla, WA) dining on our outside deck viewing the last twinges of a late summer sunset, life is pretty damn good.

Salade de Chèvre Chaud (Goat Cheese Salad):

6 shallots

6 oz chèvre (goat cheese) in “log” form

French baguette

Olive oil for dipping and shallot saute

Lettuce (we prefer a spring mix with arugula)

Thinly slice and caramelize shallots in olive oil.  While shallots are caramelizing, prepare the dressing and the “crostini” (Italian for “little toasts”).

Broiling Crostini

Broiling Crostini


2 T Dijon mustard

2 T white vinegar (3 for more acid)

2 T honey

1 cup good quality olive oil

Mix mustard, vinegar and honey with a small whisk or fork.  While continuing to whisk mixture slowly add in olive oil.  Whisk vigorously until oil is fully combined with other ingredients.

Slice French baguette ½ inch thick and drizzle olive oil on both sides. Cut chèvre into ¼” thick slices.  Place chèvre wedges on baguette pieces and broil for 3-5 minutes or until the cheese is just starting to brown.

Toss lettuce with dressing.  Mound salad in the center of each plate and place crostini around the parameter of the plates.  Caramelized shallots can be either mixed in with the salad (as Lewis likes) or piled on top of crostini (as I prefer).

Enjoy!  Oh, and don’t breathe on anyone too closely the next day.

From Lewis:I’m tired of eating a lot of crap also and I kind of miss cooking.  Janelle has been stressed at work and I figured she needed a house favorite.  At least I get to eat “home cooked” well balanced food at work.

From Janelle:

I’m not sure I’d call what firemen eat “well balanced” but it is home cooked!

2 Responses to Chèvre Salad!

  1. Patric Kuh says:

    Enjoyed the writing very much. Really makes me want to try a new way to eat goat cheese.

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