Salade de Chevre Chaud (Warm Goats Cheese Salad)

The Perfect Summer Lunch

Rocamadour Cheese is perfect for this salad as it comes in small rounds a fits perfectly on a piece of sliced baguette however any goats cheese will work.


A good couple of handfuls of torn cos lettuce or mixed lettuce.
Rocamadour Goats cheese (or similar)
French Baguette sliced (allow 2 pieces per person)
Garlic Clove
1/2 cup walnuts
3 tablespoons Olive Oil
1/2 – 1 tablespoons Dijon Mustard (depending on how strong you want the mustard flavour)
Mix together in a small jar or jug – you may need to use a small whisk to emulsify it properly.


Wash and arrange the lettuce and place on a large platter, sprinkle on the walnuts and toss so everything is lightly coated with dressing.
Slice the Baguette and toast one side under the grill, remove when golden an rub the toasted side with the garlic clove. Place the baquette on a baking tray and put a piece of goats cheese on each slice of bread. Return to the grill and toast until the cheese has started to melt.
Remove from the grill and arrange onto of the salad. Drizzle each cheese toast with a little dressing and serve.