Warm goat cheese and fruit salad

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This warm goat cheese and fruit salad is very tasty with a slice of toasted or fresh, warm bread. It is really juicy and makes a very good dish as itself. Cheeses are made from goats’ milk in every country where the animals are farmed, but usually this is on a small, domestic scale. France produces by far the largest range of commercial examples, from young, soft cheeses suitable for use in desserts to tangy, aged varieties that can be grated like parmesan. Goats’ cheeses should always be white on the inside, with none of the yellowness common to cows’ milk cheeses. If you’re worried about the pungent flavour that some goats’ cheeses can have, look for young, soft, creamy curd cheeses instead. Due to the number of varieties, goats’ cheese is available year-round, but some, such as Banon from South East France, are best in the summer.


2 small goat cheese rinds

2 tomatoes, medium size tomatoes

1 avocado

1 apple

50 g green salad

sliced/chopped almonds


1.5 tablespoons honey

3 tablespoons apple cider vinegar

Salt and freshly grounded pepper

4-6 tablespoons olive oil

a dash of lemon juice


Cut the tomatoes in 6-8 wedges each, place on baking tray, drizzle with olive oil, season with salt and pepper and place under a hot grill in the oven for 15-20 minutes.

For the vinaigrette, whisk together honey and vinegar till the honey has dissolved. Season with salt and pepper and slowly add the olive oil, till you have a homogenous sauce. Dip a salad leave to taste if you are happy with the vinaigrette. You may add a dash of lemon juice, salt, pepper as needed.

Cut the apple in wedges, dip in the vinaigrette to coat then quickly chargrill on both sides.

When the tomatoes are nicely grilled, take them out of the oven, turn of the grill. Place the goat cheese on a baking tray and put in the warm oven for a few minutes.

Peel the avocado and slice it up.

To serve, on the plates arrange the salad leaves, apple, avocado and tomato wedges. Top with warm goat cheese, sprinkle some almonds and spoon over some vinaigrette.