Warm goat cheese salad is a timeless favorite—simple to prepare, bursting with flavor, and perfect for any occasion.
With spring's arrival, I love refreshing this classic by incorporating seasonal asparagus and green beans for a crisp, elegant twist.
It's a delightful balance of finesse and simplicity. Here's how to make it:
Preparation: 15 mins. Cooking: 20 mins.
Green asparagus: x20
Green beans: 400g
Crottin de Chavignol: x4
Baguette bread: 8 slices
Liquid honey: 2 tablespoons
Cider vinegar: 2 tablespoons
1. Peel and cook the asparagus and green beans in salted boiling water.
2. Cut the Crottin de Chavignol in half, place on slices of bread, sprinkle with honey, and bake for 10 minutes at 180°C.
3. Arrange the asparagus and green beans on a dish, top with the hot toasts, drizzle with vinegar, season to taste, and serve.
Your delicious warm goat cheese salad is ready! Adjust salt and pepper to your preference.
It's an effortless way to impress friends. Short on time or prefer variety? Swap green beans for arugula—its bitterness pairs beautifully with the cheese and honey.
For more salad inspiration, check out My Little Magic Salads:
