Chèvre Chaud Salad with Walnut Oil and Cinnamon Pear Balsamic
This Chèvre Chaud Salad makes for a delightful and elegant dish, perfect for a light lunch or as a refreshing appetizer. Adjust the ingredients and dressing quantities according to your taste preferences. Bon appétit!
Chèvre Chaud Salad with Walnut Oil and Cinnamon Pear Balsamic
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Category
Salads
Servings
4
Prep Time
20 minutes
Cook Time
5 minutes
Ingredients
6 Cups mixed baby greens
1 Cup slivered red onions
1 Cup toasted pecans
1 Cup goat cheese, sliced
1 Baguette
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¼ Cup Roasted California Walnut Oil
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2 Tbsp. Cinnamon Pear Balsamic
1 Tsp. Dijon mustard
Cracked pepper
Himalayan sea salt
Dressing
Directions
Preheat the broiler. Slice the baguette into thin slices and place on a baking tray. Brush the slices with extra Roasted California Walnut Oil and broil until golden brown.
Flip the slices and brush with oil again. Top each slice with goat cheese and broil until the cheese is slightly melted and golden.
In a large bowl, combine the mixed baby greens, slivered red onions, and pecans.
In a small jar, shake together Roasted California Walnut Oil, Cinnamon Rear Balsamic, Dijon mustard, salt and pepper.
Place two baguette slices on each bowl of salad and drizzle the dressing over the mixture. Serve immediately to enjoy the temperature contrast!
Recipe Video
Recipe Note
The combinations in this salad are endless! Try swapping pecans for walnuts, goat cheese for salty feta or creamy brie, and Blackberry Ginger Balsamic for a twist on this delicious salad!
This looks so good!! I am from France and we love a good salade de chevre chaud. Can’t wait to try it with this pairing, the cinnamon pear balsamic is delish on anything!
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