Warm goat cheese, mushroom and walnut salad

Name: Warm goat cheese, mushroom and walnut salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 140 g Soft goat cheese, vegetarian-labelled; 160 g White wheat bread; 120 g Lettuce; 160 g Tomato; 160 g Mushrooms; 20 g Plain walnut kernels; 12 g Honey; 12 g Olive oil; 15 g Balsamic vinegar; 10 g Dijon mustard; 2 g Salt; 1 g Black pepper

Toasted goat-cheese bread over leaves, tomatoes and warm mushrooms, with walnuts and a honey-balsamic dressing.

Estimated total time: 25 minutes2 portionsAbout 590 kcal per portion

Goat cheese toasts with mushrooms, tomatoes and salad — Photo: Arnaud 25 · CC BY-SA 4.0 · Photo source. The photograph shows two cheese toasts with mushrooms and salad; the measured walnuts and honey are not visibly identifiable, and its cheese/rennet ingredients are unknown.

Ingredients for 2 portions

140 g Soft goat cheese, vegetarian-labelled
160 g White wheat bread
120 g Lettuce
160 g Tomato
160 g Mushrooms
20 g Plain walnut kernels
12 g Honey
12 g Olive oil
15 g Balsamic vinegar
10 g Dijon mustard
2 g Salt
1 g Black pepper

Method

Heat the oven grill to 200°C. Wash 120 g salad leaves and 160 g tomatoes; cut the tomatoes into wedges. Slice 160 g mushrooms and divide 160 g wheat bread into four slices. Cut 140 g soft goat cheese into four portions.
Heat 6 g of the oil in a pan and brown the mushrooms for 5–6 minutes, stirring until their liquid evaporates. Place one cheese portion on each bread slice and grill for 5–7 minutes until the cheese warms and softens; watch closely so the toast does not burn.
Whisk 6 g remaining oil with 15 g balsamic vinegar, 10 g mustard, 12 g honey, 2 g salt and 1 g black pepper. Divide the leaves, tomatoes and mushrooms between two plates, sprinkle with 20 g walnut kernels, add two warm cheese toasts per person and spoon over the dressing.
For lacto-vegetarian suitability, choose goat cheese explicitly labelled vegetarian or made without animal rennet; also check the bread and balsamic vinegar labels for animal-derived additives. Honey is included, so this dish is not vegan.

A main-course adaptation of the Aveyron regional warm-goat-cheese salad with honey and walnuts. It adds measured toasted bread, tomato and pan-browned mushrooms in place of the reference’s radish. The photograph shows warm goat cheese, bread, mushroom, tomato and salad but does not verify the dressing or cheese rennet. The 277 kcal/100 g goat-cheese input is a representative vegetarian-labelled soft cheese, not a claim about every log. Time and calories are estimates.

Salade de chèvre chaud

Allergens and ingredient checks

Listed allergens: gluten, milk, mustard, nuts, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

L’Aveyron dans l’assiette — Salade de chèvre chaud au miel et aux noix

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