Alice Water’s Salade de Chèvre Chaud

By Alice Waters

October 10, 2025

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Flamingo Estate Olive Oil

Red Wine Vinegar

6 oz Chèvre

Quarter Loaf Country Sourdough Bread

4 Sprigs of fresh Rosemary

4 Sprigs of Fresh Thyme

4 cloves of Fresh Garlic

6 cups Alice's favorite mix butter lettuce, red oak, green oak, red frill and green frill

Steps

Marinate Goat Cheese
Slice the goat cheese into medallions about a ½ inch thick.
Place into dish and cover with olive oil and a few sprigs of thyme and rosemary.
Cover and store refrigerated for a few hours to one week.
Make the Breadcrumbs
Preheat oven to 300°.
Tear up a quarter loaf of country sourdough bread and rub with garlic cloves.
Toast in oven for approximately 20 minutes.
Grate into fine crumbs on a box grater or in a food processor.
Add 1 tablespoon each chopped rosemary and thyme to the bread crumb mixture and stir to combine.
The crumbs can be made in advance and stored until needed.
Bake the Goat Cheese
Preheat the oven to 400F. (A toaster oven works well.)
Remove the cheese disks from the marinade and roll them in the bread crumbs, coating them thoroughly.
Place the cheeses on a small baking sheet and bake for about 3-5 minutes, until the cheese is warm and soft, but not melting.
Dress the salad greens
In a metal mixing bowl, combine your Garden Of Salanova Mix with the red wine vinaigrette. Season with salt and pepper to taste.
Finish
Plate the dressed salad greens.
With a metal spatula, scoop the warm goat cheese medallions on to the plate.
Serve and enjoy.