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Hot goat cheese & spinach

Potato salad


Total: 30 min


10 min


20 min


1 serving
  • 100 g Spinach
  • 1 potato
  • 0.5 white onion
  • 1 Vegetable bouillon, cubes
  • 1 crottin cheese
  • 15 mL Canola oil
  • 5 mL White wine vinegar
  • 0.5 teaspoon Mustard wholegrain
  • 1 pinch Salt
  • 1 pinch Pepper


  • Preheat the oven grill to 410 °F.
  • Peel and wash the potatoes.
  • Cook for 20 minutes in boiling water with a bouillon cube.
  • Wash the spinach and steam for 3 minutes. Add salt.
  • Place the cheese on baking paper and put it under the grill.
  • When the cheese starts melting, remove from the oven and place on the spinach.
  • Make the vinaigrette in a salad bowl.
  • Cut the potatoes in thin slices.
  • Finely chop the white onion.
  • Mix everything in the salad bowl.
  • Serve the warm goat cheese on a bed of spinach along with the potato salad.

Recipe tips

  • Try to avoid adding salt during your meals.