Goat cheese with crystallized honey. Does it get better than that? I ordered this salad recently in a small cafe in Paris and it was so. so. so.good. To die for, really. It was so good that I attempted to gush about it in French until the waiter took pity on me and just sent over the chef who spoke English. So good. There are lots of variations out there, but this is the kind I had.
French Bread. I used gluten free rice bread. Not the same, but what’cha gonna do?
Olive oil for brushing
honey for drizzling
Goat Cheese, whatever kind you like. If you can get big fat round goat cheese, go for it! If not, the small logs we have at City Market will work great too.
Salad greens, whatever you like.
Proscuitto (optional but makes it sooooooo good!)
Toasted walnuts (optional, but ditto)
3 TBSP olive oil
2 tbsp red wine vinegar
1 tbsp dijon mustard (not regular, I tried that and it was too tangy)
1 tbsp honey
1 tbsp fresh lemon juice
salt and pepper to taste
Make dressing and then toss greens with salad. Set aside or in fridge to keep cool. Slice your goat cheese into about 3/4 inch slices. Cut slices of bread, brush with olive oil and toast on your broiler. Don’t let them get too brown because you will bake them again. I then halved my slices b/c I wanted to make little toasts with little cheeses because that is how it was served to me and that’s the way I wanted to make it.
After broiling the bread, I flipped it over, brushed with olive oil lightly, and then drizzled honey over the pieces. Then place the goat cheese on top of the bread and drizzle again with honey. Bake at 350 on *bottom* rack for 4-5 minutes, and then broil for another minute until you start to see light brown.
The honey will harden and help hold the goat cheese together.
Dish up the salad onto plates, drape some proscuitto across the greens, toss in some toasted walnuts, and then add your honey goat cheese breads on top.
SJPmama is the schemer, founder, and the editor at San Juan Parent. She created San Juan Parent because she wanted to find fun activities for families in the San Juan Mountain Region that would tire her kids out and make them go to bed at a decent hour. She has been banging away on computers for longer than she can remember and freelances at various tech jobs. She considers herself extremely lucky to have such awesome friends and family who are willing to let SJP feature their stories on the interwebs.