Photograph of the finished Salade de chèvre chaud

France · Salad phô mai dê nướng

Salade de chèvre chaud

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Goat cheese Goat cheese 8.5 oz
  • Photograph of Bread Bread 5.6 oz
  • Photograph of Lettuce Lettuce 7.1 oz
  • Photograph of Walnut Walnut 2.1 oz
  • Photograph of Honey Honey 2 ⅔ tbsp
  • Photograph of Dijon mustard Dijon mustard 0.7 oz
  • Photograph of Wine vinegar Wine vinegar 2 ⅔ tbsp
  • Photograph of Olive oil Olive oil ¼ cup

Method

  1. 1 Slice the bread into 1 cm thick slices, then toast briefly for 3 minutes until the surface is slightly firm.
  2. 2 Place a slice of goat cheese on the bread, drizzle with honey, and bake for 6 minutes at 200°C until the cheese melts and turns golden.
  3. 3 Roast the walnuts in a dry pan for 3 minutes until fragrant.
  4. 4 Beat Dijon mustard with wine vinegar and olive oil until smooth.
  5. 5 Mix the salad with the dressing, arrange it on a plate, and place the warm cheese bread on top.
  6. 6 Sprinkle with walnuts and eat immediately while the cheese is still soft.

With an appliance

  • Air fryer 19 min

    Replace steps 1-2: spray oil on the bread, run the oven at 215 degrees for 2 minutes, place the honey cheese on top, then add 4 minutes and rotate the tray after 3 minutes; for a faster method, about 3 minutes, stack only one layer per batch.

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