French · Lunch
Goat Cheese Salad with Toast
A French bistro salad of panko-crusted warm goat cheese on toasted baguette rounds, served over mixed lettuce with walnuts and a Dijon-honey vinaigrette. The cheese turns molten beneath its crisp crust; the greens carry lemon acidity, honey sweetness, and toasted walnut crunch, finished with fresh thyme and black pepper.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
549Calories
20.4gProtein
38.6gFat
32.1gCarbs
8.1gSugar
4gFiber
648mgSodium
76mgChol
15.6gSat Fat
440mgPotassium
520mgCalcium
2.4mgIron
0.7mcgVitamin B12
7.2mgVitamin C
vegetarian
low-cholesterol
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Preheat oven to 400°F. Slice the goat cheese log into 2 rounds and cut baguette diagonally into 3 slices. Arrange baguette on a baking sheet and toast 4 minutes until golden and firm.
2
Build
Press each goat cheese round into panko breadcrumbs, coating both cut faces evenly, then set onto each toasted baguette slice.
3
Bake
Return topped toasts to 400°F oven and bake 5 to 6 minutes until panko is golden brown and cheese starts to bulge at edges.
4
Toss
Whisk together Dijon mustard, honey, red wine vinegar, salt, and olive oil until smooth. Toss lettuce and walnuts with dressing until coated.
5
Plate
Mound dressed lettuce on plate. Lean warm goat cheese toasts against greens, scatter thyme over top, finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g goat cheese log
- 4 oz114g baguette
- 4 cups100g mixed lettuce
- 1 oz28g walnuts
- 2 tsp2 tsp Dijon mustard
- 3 tbsp44ml olive oil
- 2 tsp2 tsp honey
- 2 tsp2 tsp red wine vinegar
- 2 tbsp14g panko breadcrumbs
- 1 tsp1 tsp fresh thyme
- salt, to taste
- black pepper, to taste
