No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Warm Goat Cheese Salad

Even simple mesclun greens deserve special attention: These get an easy Dijon-mustard vinaigrette and toasted baguette slices topped with melted goat cheese.

  • Servings: 4
Warm Goat Cheese Salad

Photography: Anna Williams

Source: Martha Stewart Living, May


  • 2 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 6 ounces (about 6 cups) mesclun greens, washed and spun dry
  • 1 baguette, cut into 12 slices, each about 1/4 inch thick
  • 8 ounces soft goat cheese, cut into 12 slices, each about 1/4 inch thick


  1. In a small bowl, whisk vinegar with mustard. Slowly add oil in a steady stream, whisking constantly. Season with salt and pepper. Place greens in a large bowl.

  2. Meanwhile, heat broiler. Arrange baguette slices on a baking sheet; top each with a goat cheese round. Toast until bread is golden brown and cheese has started to melt, 2 to 3 minutes. Drizzle greens with vinaigrette; toss to combine. Divide among four plates. Place three toasts on each salad. Serve immediately.

Related Topics