Bruno Albouze Warm Goat Cheese Salad

Warm Goat Cheese Salad

Yields4 ServingsPrep Time30 minsCook Time3 minsTotal Time33 minsRating


 300 g Goat cheese*
 200 g Bread, muffins, campagne...
 200 g Pancetta, or prosciutto
 250 g Salad mesclun, romaine, lettuce, arugula...
 100 g Walnuts, lightly toasted
 30 g Dijon mustard
 45 g Honey
 125 g Olive oil
 65 g Champagne vinegar
 40 g Shallots, minced
 2 g Fresh thyme leaves
 50 g Kalamata, or black cured olives, chopped


Goat Cheese

*Use best goat cheese available such as crottin de Chavignol, crottin de pays, chèvre log...


Emulsion mustard with honey, olive oil, salt and pepper. Whisk in vinegar and add remaining ingredients. Refrigerate for up to 2 weeks.


In a hot skillet, cook pancetta, or prosciutto until crispy; set aside. Season salad generously with the vinaigrette and plate out. Toast bread on hot skillet with a drizzle of olive oil, or use rendered pork fat. Place cheese on top of the toasted bread and place under the broiler for about 4 min, or until cheese melts away. Season cheese with ground black pepper and top with a fresh thyme sprig. Garnish with the crispy pancetta and walnuts. Enjoy!

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