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Salade Verte with Herbs and Warm Goat Cheese Croutes

Salade Verte with Herbs and Warm Goat Cheese Croutes

This simple French bistro idea has become wildly popular in many forms at everything from cross-cultural bistros, to informal California-style restaurants, to hoity-toity New American places. The reason? Goat cheese is great with greens. The standard version features goat cheese that's spread on round toast and broiled. Serves 6

SKU 552-Recipe

  • 6 Serves


  • 1 shallot, minced
  • 1 1/2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 1/4 cup walnut oil plus additional for drizzling on bread
  • salt and pepper to taste
  • 6 1 inches-thick slices of Italian bread (3 inches in diameter)
  • 8-ounce log of soft mild goat cheese such as Montrachet, cut crosswise into 6 rounds
  • 8 cups mesclun or other mixed greens, washed well and spun dry
  • 3 tablespoons fresh parsley leaves


  1. Whisk together the shallot, lemon juice, garlic, thyme, and mustard in a small bowl. Add the walnut oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season with salt and pepper. Reserve.
  2. Preheat the oven to 400°F degrees. Place bread slices under broiler until lightly toasted. Drizzle with walnut oil and sprinkle with salt and pepper. Place a goat cheese round on each slice and place back under broiler until goat cheese is slightly melted, about 2 minutes.
  3. While the goat cheese croutes are broiling, toss the greens with the parsley, then with the reserved vinaigrette. Season with salt and pepper.
  4. Divide the salad greens among 6 plates, place 1 goat cheese croute on each.