Goat Cheese & Artichoke Salad Recipe

Prepare brioche toasts

Preheat a skillet over medium heat or preheat oven to 375°F (190°C). Brush both sides of brioche slices lightly with 2 tablespoons extra-virgin olive oil. Place in the hot skillet or on a baking sheet and toast until golden and crisp at the edges, about 1–2 minutes per side in a skillet or 6–8 minutes in the oven, flipping once. Remove and let cool slightly.

Assemble goat cheese on toasts

When toasts are warm but not hot, spread approximately 1 ounce of soft goat cheese onto each brioche slice (total about 6 ounces used). If desired, loosen goat cheese with a fork to a creamy consistency and season lightly with a pinch of sea salt and a grind of black pepper.

In a large salad bowl, combine 5 cups mixed salad greens with 2 tomatoes (cut) and 1 cup drained, quartered marinated artichoke hearts. Toss gently to distribute ingredients evenly.

Make the dressing

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar (or lemon juice), 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic (optional), 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust seasoning — add more honey for sweetness or more vinegar/lemon for brightness.

Dress the salad just before serving: drizzle about half to three-quarters of the dressing over the greens mixture and toss gently to coat. Reserve a small amount of dressing for finishing if desired.

Toast the walnuts if not already toasted: place walnuts in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Let cool slightly, then roughly chop. Scatter the chopped walnuts over the dressed salad.

Arrange plated salad: divide the tossed salad onto 4 plates or a large serving platter. Top with the goat-cheese brioche toasts (one or two per person as desired). Drizzle the warmed or room-temperature honey (about 2 teaspoons total) lightly over the goat cheese to add a sweet contrast. Sprinkle any remaining dressing if desired and finish with an extra grind of black pepper and a light pinch of flaky sea salt over the toasts and salad.