One of life’s finest pleasures is to take a seat at the bar or sidewalk table at a Parisian bistro, order a classic dish from the chalkboard, sip a glass of Burgundy and just watch the world go by.
And you can’t walk into a Parisian bistro without seeing this classic appetizer on the menu or the wall. Soft ripened goats cheese, quickly grilled, served over bread and salad and drizzled with a honey mustard dressing. It’s perfect in Paris, and luckily so easy to make that it’s perfect at home too. This version adds parma ham for a little extra crunch, but if you want to stick to the classic version – you can obviously omit that for a fully vegetarian dish.Print
Salade Chèvre Chaud
You can’t walk into a Parisian bistro without seeing this classic appetizer on the menu or the chalkboard on the wall. Soft ripened goats cheese, quickly grilled, served over bread and salad and drizzled with a honey mustard dressing. This version adds parma ham for a little extra crunch.
- Author: Brian Lambæk Hansen
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Appetizer
- Cuisine: French
- A roll of soft ripened goat’s cheese
- 4–5 slices of sandwich bread
- Green Salad
- 1/3 pound (150g) Walnuts
- 4 pieces of Parma ham
- 3 tbsp. olive oil
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 tbsp. white wine vinegar
- Salt and pepper
- Toast the walnuts and chop coarsely
- Bake parma ham in a 390°F (200°C) warm oven, until golden and crispy
- Cool down and crumble coarsely
- Slice the roll of goat’s cheese (3-4 pcs/person for a Main Course, 1-2 pcs for an Appetizer) and cut the bread to fit the slices
- Place a slice of cheese on top of the pieces of bread
- Grill in oven in approx. 5 minutes
- Mix the dressing – be sure to whip it good
- Toss the salad with an appropriate amount of the dressing
- Place on plate, and sprinkle with the walnuts and the parma crumble
- Top with the goat’s cheese toasts
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.
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!
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.
Great recipe, dressing superb. I often do a mini version as a starter and all my friends love it.
thanks for posting