Salade de chèvre et raisins with walnuts Recipe
A light French salad with goat cheese, grapes, and walnuts that combines sweet, salty, and slightly tangy flavors. In France, salads like this are often eaten for dinner with a glass of wine and a piece of baguette instead of a heavy main course. It’s something between a cheese board and a salad – it looks elegant, yet is very easy to make.
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Servings
2
Ingredients
- goat cheese preferably soft, in a log - 100 g
- grapes seedless, green or red - 150 g
- mixed salad leaves e.g. arugula, lamb’s lettuce, butterhead lettuce leaves - 60 g
- walnuts lightly chopped - 30 g
- baguette for small crostini - 4 slice
- olive oil - 3 tablespoon
- balsamic vinegar or red wine vinegar - 1 tablespoon
- honey - 1 teaspoon
- Dijon mustard - 0.5 teaspoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
goat cheese
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Slice the baguette into thin slices, arrange them on the tray, drizzle with 1 tablespoon of olive oil and place in the oven for 4–5 minutes, until the slices are lightly golden and crisp. Remove and let cool.
- Wash the grapes, pat them dry, and cut them in half. If they have seeds, remove them with the tip of a knife.
- Rinse the salad leaves in cold water, dry very well (e.g. in a salad spinner or on paper towels), tear into smaller pieces, and transfer to a large bowl.
- Toast the walnuts in a dry pan over medium heat for 2–3 minutes, stirring often, until they start to smell nutty and are lightly browned. Remove from the pan so they don’t burn.
- In a small bowl, mix 2 tablespoons of olive oil, balsamic vinegar, honey, mustard, a pinch of salt, and pepper. Whisk vigorously with a fork until the dressing is smooth and slightly thickened.
- Cut the goat cheese into slices or crumble it into smaller pieces with your fingers.
- Add the grapes and most of the walnuts (reserve some for sprinkling on top) to the bowl with the salad leaves. Drizzle with the dressing and gently toss with your hands or tongs so the leaves are lightly coated but not crushed.
- Divide the salad between plates, top with pieces of goat cheese, and sprinkle with the remaining walnuts and some freshly ground black pepper.
- Serve immediately with the crispy baguette crostini arranged alongside or partially tucked into the salad.
Storage
In fridge:
1 days
Freezing:
No
The salad tastes best freshly mixed. If you expect leftovers, keep the dressing, toasted walnuts, cheese, and salad leaves in separate containers in the fridge and combine just before serving. Crostini are best eaten the same day; once cooled, store them in an airtight container at room temperature.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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