John Myers
Chanterelle Salad with Goat Cheese Wrapped in Ham
The perfect chanterelle salad with goat cheese wrapped in ham recipe with a picture and simple step-by-step instructions.
- 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 for roasting
- 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.
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