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salad · French
Salade Niçoise
A composed French salad of tender potatoes, crisp green beans, jammy eggs, tomatoes, olives, anchovies, and tuna, finished with a bright Dijon vinaigrette.
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Végétarien
French
Warm Goat Cheese Salad
A classic French-style salad of crisp greens, toasted walnuts, ripe pear, and warm goat cheese rounds baked on baguette slices. A sharp honey-Dijon vinaigrette balances the creamy cheese and brings the dish together.
28 min
4 portions
Medium
Comment préparer
1
Heat the oven to 200°C. Arrange the baguette slices on a baking sheet, brush both sides lightly with 1 tablespoon of the olive oil, and place one goat cheese round on each slice.
2
Bake for 7 to 8 minutes, until the bread edges are golden and the goat cheese is warm and softened but still holds its shape.
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3
Meanwhile, whisk the remaining olive oil with the vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until glossy and emulsified.
4
Place the salad greens and pear slices in a large bowl. Add three-quarters of the dressing and toss gently until the leaves are lightly coated.
5
Divide the dressed salad among four plates and scatter over the walnuts. Add a warm goat cheese toast to each plate and drizzle with the remaining dressing.
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Pourquoi cette recette fonctionne
Warm, creamy goat cheese contrasts with crisp greens and pear, while toasted walnuts add depth and texture. Honey softens the vinegar's bite without making the salad sweet.
Conservation et réchauffage
Comment la conserver
Store the undressed greens, baked cheese, pear, walnuts, and vinaigrette separately in airtight containers for up to 2 days. The dressed salad is best eaten immediately.
Comment la réchauffer
Reheat the goat cheese and bread on a baking sheet at 180°C for 3 to 4 minutes until warm; do not microwave, as the bread can become tough and the cheese may split.
Nutrition / portion
484kcal
17,19 gprotéines
29,04 gglucides
34,20 glipides
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