Grilled Goat’s Cheese Salad Recipe (Salade de Chèvre)

Grilled Goat’s Cheese Salad Recipe (Salade de Chèvre)

Here is the salad and cheese course on one plate – or serve it as a quick and satisfying starter or light lunch. The fresh tangy flavour of goat’s cheese contrasts with the mild salad leaves.

PREP TIME: 30 min
COOK TIME: 10 min
READY TIME: 40 min

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  • 2 firm round whole goat’s cheeses, such as Crottin de Chavignol (about 70-120 g/21/2-4 oz each)
  • 4 slices French bread
  • Extra virgin olive oil, for drizzling
  • 175 g/6 oz/5—6 cups mixed salad leaves, including soft and bitter varieties
  • Snipped fresh chives, to garnish

For the vinaigrette dressing:

  • 1/2 garlic clove
  • 5 ml/1 tsp Dijon mustard
  • 5 ml/l tsp white wine vinegar
  • 5 ml/1 tsp dry white wine
  • 45 ml/3 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper


1 To make the dressing, rub a large salad bowl with the cut side of the garlic clove. Combine the mustard, vinegar and wine, salt and pepper in the bowl. Whisk in the oil, 15 ml/l tbsp at a time, to form a thick vinaigrette.


2 Cut the goat’s cheeses in half crossways using a sharp knife.


3 Preheat the grill to hot. Arrange the bread slices on a baking sheet and toast the bread on one side. Turn over and place a piece of cheese, cut side up, on each slice. Drizzle with olive oil and grill until the cheese is lightly browned.


4 Add the leaves to the salad bowl and toss to coat them with the dressing. Divide the salad among four plates, top each with a goat’s cheese crouton and serve, garnished with chives.