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!

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.
Course Side Dish


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


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