Where to BuyYield:
Serves 4
Serves 4
Print
This salad immediately takes me back to my days studying abroad in Paris, when I had this salad for the first time in a tiny café tucked away on a street corner in the 15th arrondissement. The combination of warm goat cheese over toast, bright dressing, toasted walnuts, and a drizzle of honey alongside bitter greens makes for a perfectly balanced salad touching on all tastes. Laura Chenel’s Marinated goat cheeses are perfect for this application, with perfectly sliced rounds ready to broil, as well as the marinate to serve as the base of your salad dressing.
Thanks to Kim LaVere at Land & Local
Featured Cheese
Thyme & Rosemary
Thyme & Rosemary
Ingredients
- ½ cup walnuts
- 2-head little gem lettuces
- 1- small head red cabbage
- 1 loaf sourdough batard
- 1 package Laura Chenel Thyme + Rosemary Marinated Goat Cheese
- Salt + pepper
For the pickled onion:
- 1 small red onion
- 1 cup organic white wine vinegar
- 1/4 cup water
- 2 Tbsp honey
- 2 tsp sea salt
For the vinaigrette:
- 1 small shallot
- 1 tsp dijon mustard
- ¼ cup extra virgin olive oil
Instructions
- Preheat oven to 400 degrees.
- Toss walnuts in 1-2 Tbsp olive oil, sprinkle with salt, and toast for 7 min until golden brown. Let cool then chop coarsely.
- For pickled onion, peel and slice the red onion on a mandolin and place in a medium glass jar.
- Heat vinegar, water, honey, salt in a small pot over medium heat and whisk until honey and salt dissolves. Pour mixture over sliced onions and set aside.
- Cut off the end of lettuce and cabbage, then cut in half and peel away the leaves, tearing any large leaves in half. Wash thoroughly and spin or pat dry with paper towels.
- Slice sourdough in half lengthwise, then cut one half into thick ¾ inch slices. Heat up cast iron pan over medium high heat and toast each slice with olive oil until lightly golden brown on each side (it will toast the remainder of the way in the oven).
- Remove marinated goat cheese rounds and place one on each toast. Place in the oven and heat for 5-7 min or until cheese has softened (If you have a broiler option for your oven, you can also broil the slices quickly, checking after a minute or two for doneness).
- To make the vinaigrette, chop the shallot finely and let macerate in a small bowl with ¼ cup white wine vinegar (from the pickling recipe) for a few minutes. Then add dijon, and whisk in the remaining oil from the marinated goat cheese, as well as the additional olive oil. Season with salt and pepper to taste. To assemble the salad, place lettuce and cabbage leaves in a medium size bowl and toss with the dressing to coat. Plate up on a medium-sized shallow bowl, then add pickled onions, toasted walnuts and goat cheese toast on top. Optional to add a drizzle of honey or remainder dressing on top.
