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Salade Chevre Chaud

Salade Chevre Chaud - Photo by cphfoodie.dk

5.0 from 2 reviews

Salade Chevre Chaud
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Salad
Serves: 4
Ingredients
  • A roll of goat’s cheese
  • 4-5 slices of sandwich bread
  • Green Salad
  • ⅓ pound (150g) Walnuts
  • 4 pieces of Parma ham
Dressing
  • 3 tbsp. olive oil
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1 tbsp. white wine vinegar
  • Salt and pepper
Instructions
  1. Toast the walnuts and chop coarsely
  2. Bake parma ham in a 390°F (200°C) warm oven, until golden and crispy
  3. Cool down and crumble coarsely
  4. Slice the roll of goat’s cheese (3-4 pcs/head) and cut the bread to fit the slices
  5. Place a slice of cheese on top of the pieces of bread
  6. Grill in oven in approx. 5 minutes
  7. Mix the dressing – be sure to whip it good
Serving
  1. Toss the salad with an appropriate amount of the dressing
  2. Place on plate, and sprinkle with the walnuts and the parma crumble
  3. Top with the goat’s cheese toasts

 

Brian Lambaek

Brian Lambaek

Brian Lambæk is the Copenhagen-based part of the Danish food blogger-quartet Gastromand.dk. Brian is uncompromising when it comes to the food he prepares, which results in the use of vast amounts of time, equipment and butter in his kitchen. With his masculine approach to cooking, the star of his plate will always be high on protein.

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Originally Published: June 11, 2011

5 Responses to Salade Chevre Chaud

  1. Pingback: Honest Cooking: A Decadent 24-Hour Le Mans Menu | brazilia News

  2. Wini Moranville Reply

    June 13, 2011 at 9:54 am

    halløj! Brian-

    This recipe looks fantastic–I love the idea of adding Parma ham. However….if you’re writing for Americans, you really need to specify that the goat cheese has to be soft-ripened (also called semi-ripened). This is what’s shown in the photo.

    For many Americans, a “roll of goat cheese” signifies the fresh, rindless goat cheese that’s available in plastic logs in the supermarket. That stuff (as I’m sure you know) doesn’t melt very well.

    What we need for this recipe is a goat cheese that has been aged (ripened) enough to form a rind….then it will ooze a bit…and that’s the fun of a goat cheese salad….Er det ikke?

    Thanks for a great posting….can’t wait to try it!

    • Brian Lambaek

      Brian Lambaek Reply

      June 14, 2011 at 3:46 pm

      Hi Wini!

      Thank you so much for your help! You are completely right about the goats cheese – I will try to change that in the recipe right away!

      I really like the Parma ham on this salad. It ads a nice smokey flavour to the palette, and some crispy texture.

  3. Pingback: The Handoff: Salade Chevre Chaude - RecipeRelay | RecipeRelay

  4. Alex Reply

    September 9, 2013 at 6:47 am

    Great recipe, dressing superb. I often do a mini version as a starter and all my friends love it.

    thanks for posting

    alex

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