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.
4 slices of baguette
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
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.
Whisk olive oil, white wine vinegar, mustard and honey, and season with salt and pepper.