Salad de Chevre Chaud (Goat Cheese Salad)

Inspired by Restaurant I Scalini in Sant'Antonino on the island of Corsica in France.

You might enjoy this celebrated French dish on one of our tours in France such as Provence or Corsica. We typically enjoy it at lunch time on Corsica when we stop at the village of Sant'Antonino, near Calvi, and savor it along with the beautiful views of the coast from inland. Variations revolve around the four major ingredients: goat cheese, bread, tomatoes, and lettuce. 

Depending on the area you visit, you may find local versions of this recipe that employ also drizzled honey, cured meat, walnuts, cucumbers, or other veggies in season.

Ingredients for 4 people:

• 1 log of goat cheese (at least two slices per plate)
• 1 baguette or similar bread
• 2 medium tomatoes
• 1 handful lettuce per plate
• 1/3 cup walnuts
• 1 onion
• 1 cucumber
• 1/4 cup vinaigrette**
• salt and pepper to taste
• cured meat (optional)
• honey to drizzle on top (optional)
   

Directions:

• Cut the goat cheese into disks at least half an inch thick
• Slice the bread
• Cut tomatoes, cucumbers, and onions into disks
• **Prepare the vinaigrette by mixing: 6 Tbsp EVOO; 2 Tbsp vinegar; 2 Tbsp mustard; salt and pepper to taste 
• On each plate, start with a handful of lettuce, then lay a mix of the other veggies on top
• Consider serving at least 2-3 slices of bread per person, each topped with a slice of goat cheese
• Heat the oven to 200F
• On a tray, heat the slices of bread with cheese on top for 5 minutes ("chaud" in French means "hot" - this salad is served with warm goat cheese and bread)
• Put 2-3 slices of bread and cheese on each plate, on top of the layer of veggies
• Sprinkle with broken walnuts and drizzle with your vinaigrette dressing
• Add cured meats and/or drizzle with honey (optional)
• Adjust ingredients based on your preferred taste
   

Bon appetit!