There are dishes that travel well, and this warm goat's cheese salad is one of them. I first made it when I lived in France, where it is a fixture of the bistro menu — a small round of chèvre grilled on a crouton, placed on bitter leaves, finished with honey and walnuts. Simple, elegant, and completely reliable.

It's one of a handful of things I still make from my time running a restaurant in the Limousin — alongside dishes like boulangère potatoes, another French classic that's earned its place in the Casa Adora kitchen.

France may have invented it, but Spain has adopted it wholeheartedly. Ensalada templada con queso de cabra appears on restaurant menus from Andalucía to the Basque Country, and for good reason. The combination of hot and cold, sweet and bitter, soft cheese and crunchy walnut is one of those things that just works — every time, without fail.

In Spain, the goat's cheese of choice is rulo de cabra — the soft, creamy log sold in every supermarket and at every market stall. Sliced thickly and grilled for barely two minutes, it softens at the edges while staying cool and creamy at the centre. That contrast is the point. Don't rush it and don't overdo it.

The vinaigrette here uses sherry vinegar rather than the French vinaigre de vin, which gives it a distinctly Spanish character — a little deeper, a little rounder. The honey goes in twice: once into the dressing, once drizzled over the warm cheese at the end. It is not a subtle dish, but it is a very good one.

Serve it as a starter or a light lunch. Either way, bring it to the table immediately — warm goat's cheese waits for no one.

Warm Goat's Cheese Salad with Honey and Walnuts Ensalada Templada con Queso de Cabra

Serves 2

Ingredients

• 2 thick slices rulo de cabra (2–3 cm each)
• 2 slices rustic bread or sourdough
• 80–100 g mixed bitter leaves (rúcula, canónigos, escarola)
• 2 small handfuls walnuts, lightly toasted
• Honey, to drizzle
• Extra virgin olive oil
• Maldon salt and black pepper

Vinaigrette

• 2 tbsp olive oil
• 2 tsp sherry vinegar
• 1 tsp honey
• Pinch of salt and pepper

Method

1. Toast the bread until crisp and golden.
2. Place the two slices of rulo de cabra on a grill tray. Grill for 1–2 minutes until the edges soften and the centres are warm and creamy.
3. Whisk the olive oil, sherry vinegar, honey, salt, and pepper together to make the vinaigrette.
4. Dress the leaves lightly and divide between two plates.
5. Scatter over the toasted walnuts.
6. Add the toasted bread to each plate, then top each slice with a warm goat's cheese round.
7. Finish with a drizzle of honey and a thread of olive oil.
8. Crack black pepper over the cheese and serve immediately while warm.

Footnote

This recipe is part of my Cheese Recipes collection — melted, baked, crumbled, and everything in between.

Wonky photos, proper cheese, genuine adventures — The Flexible Chef