Salade de Chèvre Chaud (Hot Goat Cheese Salad)

Another Parisian bistrot classic. This salad is perfect in winter to help you warm up, but it’s not too heavy a meal.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 2 garlic cloves, peeled
  • 4 slices bread
  • 1 lb. goat cheese, cut in ½" slices
  • 1 tsp. ground black pepper
  • 2 Tbsp. chives, chopped
  • ½ lb. bacon, diced
  • 1 Tbsp. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 3 Tbsp. canola oil
  • 6 cups mixed greens salad


  • Preheat your broiler. Rub garlic on the slices of bread. Cut the slices of bread in two halves. Put a disk or slice of goat cheese on top of each piece of bread, sprinkle pepper and chopped chives on them, then put them on a parchment paper lined baking sheet. Put in the oven for 10 minutes, or as long as it takes the cheese to melt and slightly brown.
  • Heat a nonstick skillet over medium-high heat, and cook the bacon for 5 minutes. Remove bacon, pouring the bacon fat into a salad bowl.
  • Combine vinegar, Dijon mustard, salt, and pepper in the same bowl. Add the oil little by little, and whisk steadily. Add the mixed greens, toss well, then add the bacon and top with the goat cheese toast.
  • Serve immediately.