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)
- 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).
- Cut bread and cheese according to your liking (thicker or thinner, depending on preferences, type of bread and size of Chevre).
- Arrange lettuce/salad and nuts on each plate. You can sprinkle them with olive oil and some sea salt.
- 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).
- 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).
- Serve warm.