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Salade Chevre Chaud

Salade Chevre Chaud

Salade Chevre Chaud - Photo by
5.0 from 2 reviews
Salade Chevre Chaud
Prep Time
Cook Time
Total Time
Recipe Type: Salad
Serves: 4
  • A roll of goat’s cheese
  • 4-5 slices of sandwich bread
  • Green Salad
  • ⅓ 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
  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
  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

View Comments (5)
  • 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!

    • 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.

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