Kitchen Stories – Goat Cheese Salad.

by Cashmere Wrap & Macadamia Nuts

During my stay in Amsterdam I developed a new addiction – addiction to Chevre. Goat cheese salad became the most important part of my holiday menu – served warm and cold, with honey and nuts, alongside bread or on bread, with fresh figs… Back at home, it took me no time to recreate it and I have been doing so ever since. Whomever tried it, loved it, so if in the need of a delicious starter or a simple lunch dish, here comes the recipe.


Grilled Chevre Salad.


  • Chevre cheese
  • Fresh lettuce (my favorite choice is a lamb’s lettuce, but Chevre can also be served on rucola, salad, spinach or green salad mix)
  • Thin slices of bread (a size of bread slice should be related to the size of a cheese slice)
  • Honey (if available – walnut honey for cheese, though plain honey is also acceptable)
  • Walnuts and/or other nuts (best to chose unsalted)
  • Olive oil (optional)
  • Sea salt (optional)
  1. Warm the oven to 160 C degrees. Cover baking plate with aluminum foil or baking paper (the cheese will melt and you don’t want to have it dripping to the bottom of the owen).
  2. Cut bread and cheese according to your liking (thicker or thinner, depending on preferences, type of bread and size of Chevre).
  3. Arrange lettuce/salad and nuts on each plate. You can sprinkle them with olive oil and some sea salt.
  4. Place cheese on bread slices. Put them in the oven and warm till cheese starts to melt and to get brown (yet again it is a matter of preference – if you like well melted cheese, let it stay in the oven a little longer; if you prefer it to melt just a little – adjust the time in the owen accordingly and remove it sooner).
  5. Remove cheese on toasted bread from the owen and place it on top of lettuce. Add a spoon of honey on top of every Chevre slice (if you like sweeter, go for more honey).
  6. Serve warm.

Bon appetit!