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Warm Goat Cheese Salad

Crispy toasted baguette slices topped with warm goat cheese, served over baby greens tossed in a classic Dijon vinaigrette.

18 minEasyServes 4380 cal/serving

FrenchSaladOvenVegetarianKosher-styleNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

  • 8 oz goat cheese log, sliced
  • 8 slices baguette, sliced
  • 6 cups mixed baby greens
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 1/4 tsp fine sea salt
  • 1/4 tsp black pepper, ground

Instructions

  1. 1

    Preheat oven to 400F.

  2. 2

    Whisk 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 1 tsp honey, 1/4 tsp fine sea salt, and 1/4 tsp ground black pepper in a bowl, then slowly whisk in 1/4 cup extra-virgin olive oil.

  3. 3

    Arrange 8 slices sliced baguette on a baking sheet and top each slice with 8 oz sliced goat cheese log.

  4. 4

    Bake for 6 to 8 minutes until cheese is warmed and softened.

  5. 5

    Toss 6 cups mixed baby greens with dressing and divide among plates.

  6. 6

    Top salad with warm goat cheese crostini and serve.

Questions

Can I make Warm Goat Cheese Salad dairy-free?

Not cleanly. Here the dairy (8 oz goat cheese log, sliced) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free salad collection instead.

Can I make Warm Goat Cheese Salad gluten-free?

Yes. The gluten in this entry is 8 slices baguette, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Warm Goat Cheese Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Warm Goat Cheese Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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