Warm Goat Cheese Salad

One of lovely things from France that I loved was all the salads. There were many tasty kinds we tried but one of the ones I loved the most was a very simple salad. Greens with sliced red onions and a vinaigrette with little tasty bread squares with warm goat cheese on top. Simple, good ingredients that mesh well together. And I mean, broiled goat cheese on a good bread? Yes please!

Warm Goat Cheese Salad | Just Rhonda

I’ve found a few variations of them online. And I’ve done a little bit of playing around them and trying out vinaigrettes. While reading about basic salads in France I learned that each vinaigrette has small variations kind of a house dressing. But they have similarities. In the end it’s what you love. They have olive oil and a little vinegar, salt and pepper and then the variations start. Some with crushed garlic, some with dijon mustard. They were all similar but each had a little variation in it. Man I loved them. So here is a combination of my own that I’ve been making at home since we came back from France.

Warm Goat Cheese Salad

I have used other breads if I didn't have a baguette. It works great with leftover dried out slices of bread.


    For the Cheese Toasts:
  • 1 baguette, cut into 12 slices, each about 1/4 inch thick
  • 8 ounces soft goat cheese, cut into 12 slices, each about 1/4 inch thick
  • For the Salad
  • 1 tablespoon Dijon mustard
  • 3 tablespoons champagne vinegar (or white wine vinegar)
  • 1/3 cup olive oil
  • Coarse salt and freshly ground pepper
  • 6 cups of mixed baby greens (baby spinach, butter or bibb lettuce and/ or arugula, etc)
  • 1/2 red onion sliced thinly


  1. To make the dressing, whisk together the mustard, vinegar and olive oil. Season with salt and pepper.
  2. Brush each baguette slice with olive oil.
  3. Place a goat cheese round or slice on each baguette.
  4. Place under broiler until the cheese is soft and bubbly, and a tad bit brown on the edges, about 2-3 minutes.
  5. Rinse the lettuce or baby greens and dry in a salad spinner or with a clean towel.
  6. Add greens along with sliced red onion to a salad bowl for serving and gently toss with dressing.
  7. Place three toasts on each salad.
  8. Serve immediately.

Simple and so easy. And adjustable so if you don’t like dijon or you want to switch the vinegar out for balsamic, whatever suits your taste buds. I love it!

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