Chanterelle Salad with Goat Cheese Wrapped in Ham

5 from 5 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 347 kcal


  • 300 g Fresh chanterelles, cleaned ready to cook
  • 20 g Shallot cubes
  • 40 g Dried apricots, finely diced
  • 4 Pc. Rocamadour (mild goat cheese thaler)
  • 4 Pc. Parma ham slices
  • 0,5 head Leaf salads to your taste
  • 1 tablespoon Fresh chives, finely chopped
  • 0,5 tsp Dijon mustard
  • 3 Tablespoon (level) Bianco balsamic vinegar
  • 6 Tablespoon (level) Extra virgin olive oil
  • Salt
  • Pepper from the grinder
  • Butaris (clarified butter)
  • 3 tablespoon Veal stock


  • Make a vinaigrette from veal stock, vinegar, oil, apricots, mustard and chives. Season to taste with salt and pepper. Clean the lettuce and pluck into bite-sized pieces. Wrap the goat cheese thaler with ham and fry on both sides in Butaris. Take out and keep warm. Fry the mushrooms in it for 2-3 minutes, add diced shallots and season with salt and pepper.
  • Arrange the lettuce in deep plates, drizzle with the vinaigrette and serve the mushrooms. Top with warm goat cheese.


Serving: 100gCalories: 347kcalCarbohydrates: 0.7gProtein: 0.4gFat: 38.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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