Prep 10 mins
Cook 15 mins
A salad of mixed greens with chevre croutons and walnut. This serves 4 as a starter course or 2 as a light supper salad.
- 1⁄3 cup walnut pieces
- 1 teaspoon sea salt
- 8 slices baguette
- 1 large garlic clove, peeled and cut in half
- 4 ounces chevre cheese, cut into 8 slices (use the round, log shaped type)
- 2 ounces mesclun
- 1 small red onion, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon walnut oil
- 1 1⁄2 tablespoons tarragon vinegar
- 1 garlic clove, peeled and crushed
- salt and pepper, to taste
- Preheat broiler to hot. Put walnuts in a bowl and cover with boiling water. Let stand 1 minute, drain and shake dry. Toast under broiler 3-4 minutes until golden (watch carefully so they don't burn). Sprinkle with sea salt, toss and cool.
- Put the baguette slices under broiler and toast one side until lightly golden. Remove and rub toasted side with cut garlic. Allow to cool a few minutes and turn over and place chevre slices on untoasted side. Broil 2 minutes, or until chevre browns slightly.
- For the dressing, mix oils, vinegar and garlic together and season with salt and pepper.
- Toss the mesclun, onion, and toasted walnuts together. Place on a large platter and top with chevre croutons. Drizzle with the dressing. Serve while croutons are still warm.
This salad was so unusual in that the cheese was melted onto the baguette for the croutons. The dressing was delicious, and we really enjoyed the salad. Thanks for sharing. Made for ZWT8.
Delicious and perfect dinner for a hot day! Didn't change a thing, just used gluten free baguette instead of normal. Thanks for posting :)
Made for ZWT 8 France for the Lively Lemon Lovelies