soup and such

simple, fresh vegetarian soups and more

chévre chaud salad with dijon-shallot vinaigrette

Leave a comment

chevre chaud salad

 

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

chevre chaud

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!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s