French Goat Cheese Salad

Summer salad with goat cheese crouton and figs.

5 from 1 vote

French Goat Cheese Salad

The star of this French Goat Cheese Salad recipe is the goat cheese crouton with an irresistible creamy and crunchy combination. It's the perfect summer salad with fresh seasonal tomatoes and figs. Sensationally beautiful yet easy to make.

Prep Time30

Cook Time5

Total Time35

Course: Salad, Side Dish

Cuisine: corsican, French

Servings:

Calories: 465kcal

Author: Dana Shrager

Ingredients

French Vinaigrette Ingredients

1 teaspoon finely minced shallot
1 tablespoon white wine vinegar
⅛ teaspoon fine sea salt
3 to 4 tablespoons extra virgin olive oil start with 3 tablespoons, more to taste
2 teaspoons julienned fresh basil loosely packed
1 teaspoon Dijon mustard

Crouton Ingredients

1 small baguette
1½ tablespoons extra virgin olive oil
2 ounces mild soft goat cheese either a log or in a tub.

Salad Ingredients

¼ cup chopped walnuts
6 cups loosely packed mixed baby lettuces about 5 to 7 ounces, torn into bite-sized pieces
1 large pinch fine sea salt
a few grinds freshly cracked black pepper
2 medium carrots red or purple colored if possible, or orange.
5 fresh figs sliced into thin circles
1 large avocado cut into chunks
12 cherry tomatoes halved

Instructions

French Vinaigrette Directions

Soak shallots: Place minced shallots in the bottom of a small lidded glass jar. Cover with vinegar and sprinkle with salt. Let sit for about 10 minutes while making other parts of the salad. This gives time for the shallot to macerate, which makes it less sharp.
Add, shake, adjust: Add 3 tablespoons olive oil, basil, and Dijon mustard to the jar. Place the lid on securely, and shake the jar to emulsify the dressing. Adjust flavors to taste. If the dressing is too sharp, add 1 more tablespoon of olive oil. Set aside.

Crouton Directions

Cut 4 slices from the baguette about 1 inch thick and on the bias (a diagonal) to make a larger oval slice, about 3 to 4 inches in diameter at the widest point.
Brush olive oil on both sides of the baguette slices, and place on a baking tray.
Cut four ½” thick slices from the goat cheese log (or spread goat cheese), and cover the surface of each baguette slice.
Place the chopped walnuts in a corner of the tray so they can toast alongside the croutons. Set aside.
Preheat the oven to 400ºF.

Salad Directions

Prep: Wash, dry, and cut salad produce.
Peel: Make about 12 thin carrot ribbons by running a peeler down the full length of a carrot. Set aside.

Assemble just before serving

Lettuce: Place the lettuce in a large bowl, sprinkle with a large pinch of salt and a few grinds of pepper, and toss. Drizzle two-thirds of the vinaigrette over the top. Toss to coat. Divide the lettuce onto 4 individual salad plates.
Compose the salad: Divide the figs, avocado, and tomatoes among the 4 plates. Spread produce around the outer ring of each plate leaving room for the crouton in the center.
Toast cheese croutons and nuts: Toast croutons and nuts in the oven until edges are golden brown and cheese is melty, about 5 minutes. Watch carefully so they don’t burn. Alternatively, use a toaster oven, air fryer, or broiler.
Finish plating: Place a cheese crouton in the center of each plate. Top each crouton with a tangle of carrot ribbons. Sprinkle the nuts in the outer ring of each plate. Lastly, drizzle the remaining dressing lightly over the salad toppings. Serve immediately.

Notes

See recipe post for many ingredient substitution possibilities.
Make ahead: many of the salad components can be prepared ahead. Do not assemble or dress until just before serving.
Dressed salad does not store well, as the lettuce often wilts after the dressing is added. If possible, store uneaten salad and dressing separately.

Nutrition