France / Appetizers

Warm goat cheese salad

Name: Warm goat cheese salad
Prep time: 15 min
Cook time: 8 min
Yield: 4 portions
Cuisine: France
Ingredients: 120 g pasteurized goat cheese; 4 baguette slices; 120 g mixed salad leaves; 1 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 20 g walnuts

Baked goat cheese toasts over dressed leaves.

Prep15 min

Cook8 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 200°C. Rinse and thoroughly dry salad leaves.
Place cheese on baguette slices and bake on a tray for 6–8 minutes until hot and the bread edges are crisp.
Whisk oil, vinegar and mustard; toss lightly with salad leaves.
Divide salad between plates, add a warm cheese toast and scatter with walnuts. Serve immediately.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk, wheat, mustard, walnuts. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 270 kcal
Protein: 11.9 g
Carbs: 17.4 g
Fat: 17.2 g
Fibre: 1.9 g
Total sugar: 2.2 g
Sodium: 354 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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