Chevre chaud with prosciutto and mustard vinaigrette

Chevre chaud is an always delicious delicacy that you often find on the lunch menu of French bistros. The crispy bread with grilled goat's cheese is nicely countered by salad leaves tossed in a mustard vinaigrette. Here there is a little extra crunch in the form of pecans, and a bit of prosciutto is also added, which dresses the salad well.

Serves 4


4 slices of baguette

Olive oil

400 g goat cheese

1 small red onion

100 g mixed salad leaves

100 g prosciutto

50 g nuts, e.g. pecans

Fresh thyme leaves for garnish

Mustard vinaigrette:

3 tbsp. olive oil

1 tbsp. white wine vinegar

2 tsp. coarse grain mustard

2 tsp. honey

Step by step

Lightly toast the bread on a rack during with the oven set to grill . Cut the goat's cheese into even slices and spread them on the bread. Bake again for approx. 6 minutes, until the goat's cheese is lightly grilled and the bread is crispy.

Peel the red onion and cut it into fine rings.

Toss the salad leaves together with the vinaigrette. Tear the ham into small pieces and arrange them on plates together with the salad, red onion and nuts.

Top with the toasted bread with grilled goat's cheese. Garnish with thyme leaves.

Mustard vinaigrette:

Whisk olive oil, white wine vinegar, mustard and honey, and season with salt and pepper. 

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