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My recipe

Warm salad with Sainte-Maure cheese

I would recommend to pickle the cheese for this salad at least 12 hours in advance. Though you can use the cheese without pickling it.

Warm salad with Sainte-Maure cheese

Serves 2 persons

  • 100 g Sainte-Maure cheese
  • 150 g salad leaves
  • 4 bread slices
  • 1 tsp butter


  • juice 1/2 orange
  • 50 ml olive oil (vegetable)
  • 2 sprigs thyme
  • 3 black peppercorns
  • 5 pink peppercorns


  • juice 1/2 orange
  • 3 tbsp vegetable oil (olive)
  • Salt, black pepper
  • Cut the cheese into 4 slices
  • Crush the peppercorns
  • In a bowl mix all the ingredients for the marinade
  • Place the cheese into a shallow dish, pour in the marinade, cover and leave in the fridge for 12 hours
  • Mix together all ingredients for the dressing
  • On a serving plate arrange the salad leaves, season and drizzle with the dressing
  • Spread a bit of butter from both sides of the bread slices and toast them for 30 sec in a hot pan
  • Take the cheese, pat dry with the paper towel, put on the bread and place under the grill or into a very hot oven for 2-3 min
  • Arrange the bread and cheese over the salad leaves and serve

If you cannot get Saint Maure cheese, you can take any other goat cheese or brie. I took Bread with chestnut puree, but any other toast bread or baguette will work too. You can add a bit of lemon juice to the marinade and dressing.