Bruno Albouze Warm Goat Cheese Salad
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Warm Goat Cheese Salad

Yields4 ServingsPrep Time30 minsCook Time3 minsTotal Time33 minsRating

Ingredients

 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
Vinaigrette
 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

Directions

Goat Cheese
1

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

Vinaigrette
2

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

Montage
3

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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