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Bruno Albouze Warm Goat Cheese Salad

Warm Goat Cheese Salad

G.O.A.T !
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Prep Time 30 minutes
Cook Time 3 minutes
0 minutes
Total Time 33 minutes
Servings: 4
Course: Salad
Cuisine: French
Calories: 120

Ingredients
 

  • 300 g Goat cheese
  • 200 g English muffins Recipe
  • 200 g Pancetta, or prosciutto
  • 250 g Salad mesclun, romaine, lettuce, arugula... washed
  • 100 g Walnuts slightly toasted
Vinaigrette
  • 30 g Dijon mustard
  • 45 g Honey
  • 125 g Olive oil
  • 65 g Champagne vinegar
  • 40 g Shallots minced
  • 2 each Fresh thyme sprig
  • 50 g Pitted Kalamata, or black cured olives chopped

Equipment

  • 1 Baking tray
  • 1 Skillet
  • 1 Bowl
  • 1 Whisk
  • 1 salad spinner

Method
 

Cheese
  1. Use the best goat cheese available—such as Crottin de Chavignol, Crottin de Pays, or aged chèvre in log.
Vinaigrette
  1. Whisk the mustard with honey, vinegar, salt, and pepper. Slowly emulsify in the olive oil, then add the remaining ingredients. Refrigerate for up to 2 weeks. Shake well before using it.
    vinaigrette
Salad Assembly
  1. In a hot skillet, cook the pancetta or prosciutto until crispy, then set aside. Generously season the salad with the vinaigrette and plate it. Toast the bread in a hot skillet with a drizzle of olive oil—or use rendered pork fat. Place the cheese on top of the toasted bread and put it under the broiler for about 4 minutes, or until the cheese melts. Season the cheese with ground black pepper and top with a fresh thyme sprig. Garnish with the crispy pancetta and walnuts. Bon appétit!
    Bruno Albouze Warm Goat Cheese Salad