During high school I spent a year as an exchange student in France. The year I spent there happened to fall within the seven years I spent as a vegetarian in high school and college, so I got to sample a lot of vegetarian French dishes during my time there.
Honestly, I can say that as meat eater I strongly regret my vegetarinism–just think of all the amazing French dishes I missed out on! That said, the silver lining is dishes like this one, which was my favorite. If I spied it on the menu I always had to order it. I’m a big fan of goat cheese, and when its warmed up with some toast the flavor is absolutely heavenly.
This recipe is actually so good it might just be my favorite recipe I’ve ever put up on the blog. If you’ve never tried this dish, I encourage you to give it a shot–you won’t be disappointed, I promise!
Warm Goat Cheese Salad with Honey Mustard Dressing
Servings: 2 · Serving Size: half · Calories: 263
Fat: 13 g · Cholesterol: 40 mg · Sodium: 451 mg · Carbs: 32 g · Fiber: 6 g · Sugar: 10 g · Protein: 16 g
For the salad:
- 4 oz. soft goat cheese
- 2 bread slices
- 4 cups salad greens
- 1 roma tomato, chopped
- 1/4 cup pickled beets, sliced
- 1 Tbsp Red onion, chopped
For the dressing:
- 2 tsp dijon mustard
- 1/2 tsp apple cider vinegar
- 1 tsp olive oil
- 1/4 tsp garlic powder
- 1/8 tsp powdered ginger
- 1/8 tsp salt
- 2 tsp honey
Preheat oven to 350 degrees.
Cut goat cheese into four equal pieces. Cut bread into triangles. Place one slice of goat cheese on top of each triangle, and place on a baking sheet. Bake for 7 minutes, or until cheese is fully soft and bread has toasted.
In a small bowl, combine dijon mustard, apple cider vinegar, olive oil, garlic powder, powdered ginger, salt, and honey and whisk until thoroughly combined.
In a large bowl, combine salad greens, tomato, beets, and onion. Toss with dressing until thoroughly combined.
Divide salad in half and place two toasts on each plate. Top with fresh black pepper and serve warm.