There are many producers of this rich, creamy goat’s cheese in the Dordogne that you can source for this recipe of Cabecou and honey with a garlic salad dressing. Cabecou is also widely available in local supermarkets.



Herbes de Provence


Feuille de Chêne lettuce

White vinegar

Olive oil

Fresh lemon


Salt and Pepper

Note: I haven’t specified quantities here as they will vary according to personal taste

  • Wash and dry the lettuce.
  • Whisk the vinegar and oil together in a large bowl.
  • Add a dash of lemon and salt and pepper.
  • Smash a small clove of garlic (not too much as you already have two other strong flavours in this recipe) and add to the vinaigrette.
  • Slice the baguette horizontally
  • Grill the bread on both sides just until it starts to toast. Remove from the grill.
  • Add the lettuce to the bowl of vinaigrette and toss to cover all the leaves. Arrange on the side of a plate.
  • Place the Cabecou onto the bread and grill for approximately one minute. The cheese should soften slightly. Remove before it starts to run.
  • Place the cheese and bread by the side of the salad. Sprinkle with a little Herbes de Provence.
  • Drizzle the cheese with honey.
  • Serve while the cheese is still warm.

Cabecou and honey with a garlic salad dressing makes a great starter but can also be used as your cheese course. I’ve been making this recipe for years and it’s still one of my favourites.

mylittledordognekitchen…all recipes are cooked from my little kitchen at home in the Dordogne. I follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.

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