Ever find yourself in a cooking rut? Some days (or weeks) nothing really sounds good and you end up making the same old same old. When I’m lacking inspiration for meal ideas, I usually turn to this salad. It’s super simple to make but it feels like a special treat. Just the thing to get me excited about dinner again.
This isn’t so much a recipe as an idea, in case you need some inspiration of your own for dinner.
Happy salad-making!
~Inge
Chévre chaud salad with dijon-shallot vinaigrette
For the salad:
- goat cheese (at room temperature so it spreads easily)
- baguette slices
- freshly ground black pepper
- Za’atar (optional)
- salad greens
- chopped tomatoes
For the vinaigrette:
- about 1.5 tablespoons finely minced shallot
- about 2 teaspoons dijon mustard
- about 1.5 tablespoons champagne vinegar (or red wine vinegar)
- about 1/4 cup olive oil
- good pinch of salt + freshly ground black pepper
Method:
1. Preheat the oven to 375 degrees. Arranges the baguette slices on a baking pan. Spread the goat cheese on the slices, then top with freshly ground black pepper. Sometimes I also sprinkle on some Za’atar. Put the pan in the oven for about 10 minutes, until the cheese melts and the bread gets a little crispy. You could also do this step in the broiler or a toaster oven.
2. In a salad bowl, combine the salad greens and tomatoes and whatever other veggies you’d like to throw in.
3. To make the vinaigrette, add the minced shallot, dijon, salt + pepper, and vinegar in a small bowl. Using a whisk, add the olive oil in a steady stream, constantly whisking to combine. Make sure to taste the vinaigrette to see if you want to add more of any of the ingredients. The amounts I listed are really flexible; I never even measure when I make this. I generally prefer my vinaigrette to be on the more mustard-y side, so you might want to start with 1 teaspoon and work your way up.
Another way to make the vinaigrette is to add all the ingredients to a small jar with a tight-fitting lid. Then just shake it up. Super easy. This is a good way to go if you’ve reached the end of a jar of mustard. Just make a vinaigrette in the jar!
4. When the toasts are ready, toss the dressing with the salad and assemble your plate. Enjoy!
soup and such 