For the lemon-maple vinaigrette
⅓ cup (80 ml) of extra-virgin olive oil
1 tablespoon (15 ml) of maple syrup (or honey)
the zest of one lemon
2 tablespoons (30 ml) of freshly squeezed lemon juice
¼ teaspoon of flaky sea salt
¼ teaspoon of ground black pepper
For the goat cheese salad
6 ounces (170 g) of semi-soft goat cheese (I used crottins de chèvre, but any type of semi-soft goat cheese works)
4 slices of sourdough bread, about ½-inch (1 cm) thick
1 teaspoon of dried rosemary (optional)
3.5 ounces – about 2 cups (100 g) of lettuce (red leaf lettuce, butterhead lettuce, or romaine lettuce), washed and spinned
4 cups (80 g) of arugula, washed and spinned
2 medium apples (Gala, Honeycrisp, Pink Lady, or any variety of your liking)
½ cup (65 g) of raw pecans
½ cup (100 g) of fresh blueberries, rinsed
Start by making the lemon-maple vinaigrette.
- In a jam jar or bowl, combine extra-virgin olive oil, maple syrup, lemon zest, lemon juice, salt, and pepper.
- Shake to emulsify (or stir dynamically with a small whisk or a spoon if using a bowl).
- The vinaigrette is ready. Set aside.
Prepare the goat cheese toats.
- Preheat the oven to 410°F (210°C).
- Slice the sourdough bread into four ½-inch (1 cm) slices. Place them on a sheet pan lined with parchment paper.
- Generously line the sourdough sliced with 1-inch (2.5 cm) thick pieces of goat cheese. Sprinkle with optional dried rosemary.
- On the same sheet pan, line the raw pecans to toast alongside the goat cheese toasts.
- Place it in the oven to bake. After 5 minutes, remove the pecans from the tray and bake the toasts for another 5-7 minutes, or until the cheese is bubbly and the bread is golden around the edges.
Meanwhile, assemble the salad.
- Cut the apples thinly into ⅛-inch (3 mm) slices (see pictures above in this post).
- In a large serving dish or bowl, combine the lettuce leaves and arugula.
- Add the sliced apples, toasted pecans, and blueberries.
- Drizzle with the lemon-maple vinaigrette.
- Top with warm goat cheese toasts and serve immediately with a glass of chilled Sauvignon Blanc. Enjoy!
- The proportions of this recipe are for a starter for four people. For a light lunch or dinner, I recommend doubling the goat cheese toast proportions and serving two toasts per person.
- When assembling this salad, you can either use whole leaves of lettuce, or tear them apart if you prefer.
- Substitution tip: goat cheese can easily be swapped with Brie cheese!
- Prep Time: 10
- Cook Time: 10
- Category: Starter
- Method: Oven-Baked
- Cuisine: French
- Diet: Vegetarian
Keywords: goat cheese salad, warm goat cheese, goat cheese on toast, French goat cheese salad