Warm Goat Cheese Salad Recipe Video
This traditional Provencal salad is great served for lunch or after the meal as the cheese course. You can use any of your favorite salad greens to change it up a bit. Flavored olive oil such as lemon or roasted garlic to drizzle on the toasts will add another flavor dimension to this marvelous salad!
Ingredients
| Extra virgin olive oil | 6 Tablespoon (for the vinaigrette) | |
| Balsamic vinegar | 2 Tablespoon (for the vinaigrette) | |
| Shallot | 1 Medium, finely chopped (for the vinaigrette) | |
| Romaine | 1 Bunch (100 gm) | |
| Radishes | 2 Medium | |
| Baguette | 8 Slices | |
| Goat cheese | 8 Ounce, sliced | |
| Dried oregano | 1 Tablespoon | |
| Beefsteak tomatoes | 2 Large, finely chopped | |
| Bacon | 2 Tablespoon, cooked crisp and slivered | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| French mustard | 1 Teaspoon (for the vinaigrette) | |
| Garlic clove | 1 Small, minced (for the vinaigrette) |
Directions
GETTING READY
1.Wash and chop the Romaine.
2.Thinly slice the tomatoes and radish.
MAKING
3. In a cup, whisk together the oil and vinegar. Add mustard, salt, pepper, garlic and shallot. Mix well.
4.In a large bowl mix romaine along with the radishes and toss with the dressing.
5.Toast the slices of baguette
6.Spread the goat cheese on the toasts then sprinkle them with the oregano.
6.Place goat cheese toasts under broiler for about 2 minutes until cheese is warmed.
7.Top the sliced tomatoes with the dressed salad and drizzle with olive oil.
SERVING
8.Serve two toasts on each plate sprinkled with chopped bacon.
1.Wash and chop the Romaine.
2.Thinly slice the tomatoes and radish.
MAKING
3. In a cup, whisk together the oil and vinegar. Add mustard, salt, pepper, garlic and shallot. Mix well.
4.In a large bowl mix romaine along with the radishes and toss with the dressing.
5.Toast the slices of baguette
6.Spread the goat cheese on the toasts then sprinkle them with the oregano.
6.Place goat cheese toasts under broiler for about 2 minutes until cheese is warmed.
7.Top the sliced tomatoes with the dressed salad and drizzle with olive oil.
SERVING
8.Serve two toasts on each plate sprinkled with chopped bacon.
Chef
