Salade De Chèvre & Artichauts Recipe

Rinse and spin-dry the mixed salad greens. Place in a large salad bowl and keep chilled until ready to dress.

Halve the cherry tomatoes and add them to the bowl with the drained, quartered marinated artichoke hearts.

Toast the walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned (2–4 minutes). Remove from heat, let cool slightly, then roughly chop. Add walnuts to the salad bowl.

Add the chopped fresh herbs (parsley and chives) to the salad components and gently toss to combine when dressing is ready.

In a small jar or bowl combine the white wine vinegar, Dijon mustard, honey, salt and pepper. Whisk briefly to blend.

Slowly stream in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning with a pinch more salt or honey if desired.

Just before serving, pour the dressing over the salad (start with about two-thirds) and toss gently to coat. Reserve a little dressing for the table if preferred.

Preheat the oven to 200°C (400°F) or heat a skillet/grill pan over medium-high heat.

Brush both sides of each brioche slice lightly with olive oil or melted butter. Place slices on a baking sheet in a single layer.

Toast the brioche in the oven until golden and crisp at the edges, about 6–8 minutes, flipping once halfway. If using a skillet, toast 1–2 minutes per side until golden.

Remove toasts from the oven. While still warm, spread a generous layer (about 25 g) of paillot de chèvre on each slice so the cheese softens slightly from the heat.

Drizzle each goat cheese toast with a little honey (about 1/4 teaspoon per toast) and, if desired, grind a touch of black pepper over the top.

Give the dressed salad one final gentle toss in the large bowl to distribute ingredients and dressing evenly.

Divide the salad among 2 to 3 serving plates (see servings below). Arrange 2–3 goat cheese brioche toasts alongside or on top of each portion.

Scatter any remaining toasted walnuts over the plated salad and drizzle any reserved dressing lightly over the top. Serve immediately so toasts remain crisp and cheese is warm and creamy.