Warm Goat Cheese Salad

Salade de chèvre chaud is one of the best French bistro classics—a dish that feels both rustic and refined, and one that can be enjoyed throughout the year. Whether served in the height of summer with ripe tomatoes or in the depths of winter alongside bitter greens and walnuts, its appeal never fades. There are three key elements to this salad: first, the quality of the cheese—a fresh, tangy goat cheese with a creamy interior and a rind that crisps beautifully under heat. Second, the bread, which must be sturdy enough to support the melting cheese yet light enough not to overwhelm the greens. And third, the dressing—sharp, well-balanced, and emulsified to perfection. Here is an easy yet delicious interpretation, made with my homemade English muffins. The nooks and crannies of the muffin catch every drop of vinaigrette, while its golden, toasty base gives the warm goat cheese a delightfully unexpected crunch. It’s not traditional—but it might just be better.