Serves 2 as a main, 4 as a starter
For the Salad
- 8 oz fresh goat cheese log, chilled (the kind that comes in a log, not crumbled)
- 4 small slices baguette or rustic bread, about ½ inch thick
- 6 cups mixed salad greens (arugula, frisée, and baby spinach work beautifully)
- ½ cup walnut halves, lightly toasted
- 2 tablespoons extra-virgin olive oil, plus more for brushing
For the Honey-Balsamic Dressing
- 3 tablespoons good-quality balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ cup extra-virgin olive oil
- Salt and freshly cracked black pepper to taste
Optional but Recommended
- 1–2 tablespoons honey, for drizzling over the warm cheese
- Fresh thyme leaves, for garnish
Instructions
- Toast the walnuts. Preheat your oven to 350°F. Spread the walnuts on a small baking sheet and toast for 6–8 minutes, until fragrant. Set aside.
- Make the dressing. In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard. Slowly drizzle in the olive oil while whisking constantly until emulsified. Season with salt and pepper. Set aside.
- Prep the cheese. Slice the chilled goat cheese log into 4 equal rounds, about ½ inch thick. If the cheese is too soft to slice cleanly, pop it in the freezer for 15 minutes first.
- Toast the bread. Brush both sides of the baguette slices with olive oil. Toast them in the oven or in a skillet over medium heat until golden and crisp, about 2–3 minutes per side.
- Assemble the cheese toasts. Place one goat cheese round on each toasted baguette slice. Brush the tops lightly with olive oil. Transfer to a baking sheet and broil on high for 2–4 minutes, watching closely, until the cheese is warmed through, slightly puffed, and golden on top. Alternatively, you can sear them cheese-side down in a nonstick skillet for 1–2 minutes.
- Dress the greens. In a large bowl, toss the mixed greens with about half the dressing — just enough to coat the leaves lightly. You want the greens glistening, not swimming.
- Plate. Divide the dressed greens among plates. Scatter the toasted walnuts over the top. Place two warm goat cheese toasts on each plate. Drizzle the warm cheese with a little extra honey and a few drops of the remaining dressing. Finish with a pinch of fresh thyme and a final grind of black pepper.
- Serve immediately. The magic is in the contrast — warm, creamy cheese against cool, crisp greens. Do not let it sit.
Pro Tips
- If your goat cheese is crumbly, coat the slices lightly in breadcrumbs before broiling — it holds them together and adds a gorgeous crunch.
- A tiny pinch of flaky sea salt over the warm cheese right before serving takes this from good to unforgettable.
- For a heartier version, add sliced pear or fresh figs alongside the walnuts.
Bon appétit.
