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Chèvre chaud avec pomme

lunch, salad, starter | August 3, 2015 | By




There are some things I would never dream of ordering in France. One of them is a salade chèvre chaud – usually an oozy slice of goat cheese on a piece of sourdough toast served on dressed salad leaves. I’m not sure which friend passed this idea on to me first – Steph in the Alps or Sarah on the Ile de Ré. Yes I’m lucky enough to have friends living in amazing parts of France. And even luckier that they invite us to stay with them. And just occasionally lucky enough to be on the receiving end of a great idea for a gluten free recipe from one of these gluten eaters!

I used a mixture of olive oil and walnut oil for the dressing and ideally I would have added toasted chopped walnuts rather than pine nuts. However, seeing as how my pine nuts had been hanging around the kitchen cupboard for a while and considering that a small packet costs way more than my monthly salary right now (haha!) I used them up. Next time I would definitely go the walnut route.

The salad dressing makes enough for 4 people or more, but some folk like more dressing than others and I usually have some dressing leftover in my fridge to rustle up a quick lunch or side salad. I like to leave the skins on the apples for a bit of colour and texture. Peel the apples if yours are less than pretty.

This would make a great starter or light lunch. Enjoy!


Salade chèvre chaud sur pomme
  1. 1 apple, washed
  2. 2 tbsp pine nuts
  3. 2 handfuls washed salad leaves
  4. 2 cabecou (individual cheeses) or slices of a log of goat cheese
for the dressing
  1. 1 tsp dijon mustard
  2. fine sea salt and pepper
  3. 2 tbsp white wine vinegar
  4. 2 tbsp olive oil
  5. 2 tbsp walnut oil
  1. Toast the pine nuts in a dry pan over medium heat until toasted.
  2. Core the apple and cut two 1com thick slices. Place on a baking sheet.
  3. Preheat the grill (medium).
  4. Make the dressing by stirring together the mustard, salt, pepper and vinegar then whisking in the oils.
  5. Drizzle half a tsp of the dressing over the top surface of each apple ring.
  6. Grill for 3-5 mins.
  7. Dress the salad leaves with as much of the dressing as you like (store the remainder for another day in the fridge).
  8. Place goat cheese on top of each apple slice, return to grill and grill for 5 mins until cheese is starting to bubble and apples starting to brown at edges.
  9. Place the apple and cheese on the salad and serve immediately.
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