French Bistro Salad

This French Bistro Salad is made with hot goat cheese toasts served straight from the oven, with honeyed walnuts and pickled shallots.

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Course: Main Course

Cuisine: French, Modern Australian

Keyword: best salad with lamb, bistro salad, french, Goat Cheese

Total Time: 30

Servings:

Preheat oven grill to 200 C (400 F).
Peel and finely slice shallot, then place in a small bowl with red wine vinegar and sugar. Set aside to pickle.
2 shallots, ¼ cup red wine vinegar, 2 tablespoon sugar
Slice baguette and place on a baking tray, then top with slices of goats cheese. You should have about three slices of baguette topped with goats cheese per serve. Add walnuts between bread, drizzle honey over everything and season with salt and pepper. Put under the grill and set a timer for 5 minutes.
1 baguette, 200 g goats cheese, ½ cup walnuts, 2 tablespoon honey, 1 pinch salt and pepper
This is a loaded salad, you can either build it on individual plates or a large platter (but preferably not a bowl). Rinse lettuce, pull off leaves and pile on the individual plates or platter.
1 oakleaf lettuce
Slice cherry tomatoes in half and add to the salad.
200 g cherry tomatoes
Drain and rinse chickpeas and add to the salad.
400 g chickpeas
Peel and slice avocado and add to the salad.
1 avocado
Create a dressing of olive oil, honey, mustard, white wine vinegar, salt and pepper. Stir and dress the salad.If you are making it on a big platter wait until you’ve served the salad to dress it.
3 tablespoon olive oil, 2 tablespoon honey, 1 tablespoon Dijon mustard, 2 tablespoon white wine vinegar, 1 pinch salt and pepper
Once the baguette slices are browned, take the tray out of the oven and top the salad with slices of goats cheese baguette, honeyed walnuts, and pickled shallot.