Salade de chèvre chaud au miel

goat cheese salad2There’s something wild about the flavors in this salad — goat cheese warmed to melting, a sprinkling of herbs from Provence, honey, olive oil, mixed greens and mint. For me it conjures up the warm days of summer, even in the bleak midwinter. Which is why I like to make it at this time of year, when the lengthening evening light is already — barely perceptibly — heralding spring.

Salade de chèvre chaud au miel / Mixed greens with goat cheese and honey

So this is my new year’s offering to you — a crowd-pleaser that’s very quick to make. And speaking of crowd-pleasers, I’d like to ask for your advice on the dishes you’d like to see in coming weeks. After posting recipes here for nearly a year and a half, I’ve barely scratched the surface of French cuisine. So many treats are still in store: soupe aux champignons, quiche aux poireaux, brandade de morue, pintade au chou, blanquette de veau, risotto aux morilles, poires au vin… Your thoughts, please!

Front.coverOn other fronts, Ann Mah spoke with me recently about the connection between food and place and history in an interview with Paris Writers News. Ann, author of Mastering the Art of French Eating, also posted one of my recipes on her site this week. It’s something I used to make with my French boyfriend in the 1970s — brown rice with veggies and bacon — as described in my memoir, Desperate to Be a Housewife. For those of you in Paris, I will be reading from Desperate at the American University of Paris on Jan. 21. Click here for details. And happy cooking!


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