Alice Water’s Salade de Chèvre Chaud
October 10, 2025
In this Recipe
Ingredients
Flamingo Estate Olive Oil
Red Wine Vinegar
Chèvre6 oz
Country Sourdough BreadQuarter Loaf
Fresh Rosemary4 Sprigs
Fresh Thyme4 Sprigs
Fresh Garlic4 cloves
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.
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