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Saffron and Honey

Eat Chic

March 6, 2015

Artichoke and goat cheese salad {artichauts au chèvre chaud}

Artichoke goat cheese salad

Hope – particularly, for spring itself – springs eternal.

I can sense it in the cool air, the tight flower buds, and the verdant watercress.

The past month has been challenging on many fronts but new seasons also offer new beginnings, and I am content to meet the newness of spring in France with a renewed emphasis on savoring the simple things.

So take a moment, give yourself a little coffee break, stop playing catch-up with the to-do list in your head.. And lunch will be ready before you know it!

Artichoke and goat cheese salad 

You’ll need:

  • baby arugula (rocket)
  • 6-8 artichoke hearts, steamed (high quality canned is okay here too)
  • 1/2 cup mild goat cheese (or the same amount of crottin rounds as artichokes)
  • olive oil
  • lemon juice
  • herbes de Provence
  • pine nuts, toasted
  • salt, white pepper

1. Wash and dry the arugula well and dress simply with olive oil. Toss with a little lemon juice and toasted pine nuts.

2. Place a crottin round or slice a piece of goat cheese and place inside each artichoke heart. Top lightly with herbs and broil until the cheese is just melted.

artichoke goat cheese salad

3. Top salad with artichokes and goat cheese and season well before serving.

artichoke salad

As most things, best enjoyed al fresco.

Reader Interactions

Comments

  1. yummychunklet says

    March 11, 2015 at 2:45 am

    These do look tasty! Thanks for sharing!

    Reply
    • saffronandhoney says

      March 11, 2015 at 7:11 am

      Thanks! And nice to see you around again 🙂

      Reply
  2. Teresa says

    March 15, 2015 at 7:49 am

    This sounds like a lovely early spring treat. I hope you’re having a wonderful trip!

    Reply
    • saffronandhoney says

      March 15, 2015 at 1:59 pm

      Thank you so much!

      Reply
  3. laurasmess says

    March 17, 2015 at 8:57 am

    So beautiful. SO beautiful!!! You’ve got such a lovely, delicate way with food styling Ksenia (by the way, is that yellow flower Australian wattle? It looks like one of our native plants over here!). Love the combination of artichokes and goats cheese too. Delicious xx

    Reply
    • saffronandhoney says

      March 17, 2015 at 11:47 am

      Thank you so much, Laura! It’s actually a few branches of mimosa – the whole house was overflowing with it while I was there, which for me is a true harbinger of springtime. xx

      Reply

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Welcome to Saffron & Honey, my little place under the sun to cook and live colorfully. I'm Ksenia and I'm a cook, writer, and food photographer. Read More…

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