Alpine food is typically of the comfort variety; tartiflette, fondue etc. But what would be a typical summer dish of the mountains? With the mountain littered with goats and even a local village where they roam free, would be more local than goats cheese salad? You’ll find a version of this in pretty much every restaurant locally, but here is our favourite recipe
Ingredients
2 thick slices of local bread per person – pain long is best as it give large slices
2 individual local goats cheeses per person
2 slices of pancetta per person
Salad – whatever you like, plenty of it
For the honey dressing
1 tbs of honey
3 tbs of olive oil
3 tbs of white wine vinegar
Method
Make the dressing first so it is ready to go on straight away. Combine all the ingredients and give them a shake a good stir
Grill or fry the pancetta so it is so crispy it is rigid
Toast the slices of bread lightly on either side, then add on the goats cheeses and give it another minute or so to warm up the cheese
Put loads of salad of your choosing onto the plate
Top it with the goats cheese toasts and crispy pancetta
Drizzle on the dressing
If you want someone to make it for you, our favourite places for warm goats cheese salad are:
Petit Linderettes, Linderettes village open summer and winter
Restaurant La Grenouille du Marais, top of the Super Morzine bubble, open summer and winter