Warm Goat Cheese on Bed of Lettuce

5 from 4 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 250 kcal


  • 3 packet Goat cheese
  • 600 g Lettuce
  • 20 Pc. Edible flowers
  • 6 tbsp Olive oil
  • 2 tbsp Honey
  • 6 tbsp Raspberry vinegar
  • 1 tbsp Sea salt from the mill
  • Black pepper from the mill
  • 15 disc Ciabatta
  • 90 ml Water
  • 90 g Sugar
  • 150 g Chopped walnuts


  • For the candied walnuts, bring the water and sugar to the boil until the mixture is slightly caramelized. Add the walnuts and reduce until the walnuts are glossy. If they get a dull glaze, add another 60ml water and simmer again until the nuts shine. Then let them cool down individually on baking paper.
  • Cut the goat cheese into 1.5-2cm wide slices. Place these on a baking sheet lined with baking paper and bake in the upper third of the oven at at least 180 ° C under the grill for about 10 minutes.
  • In the meantime, wash and dry the lettuce and place two handfuls of lettuce on each plate. Distribute the flowers on the salad as you like. Scatter walnuts on top.
  • Depending on your taste, roast the ciabatta slices in the oven. For the dressing, heat olive oil with honey until the honey has melted. Add raspberry vinegar, salt to taste.
  • Take the now finished goat cheese out of the oven on the baking paper and let it cool down for approx. 1 min. Then spread 3-4 slices of goat cheese on the bed of lettuce. Pour the dressing over everything (approx. 3-4 tbsp per serving), freshly grind the pepper over it (if you wish, add it directly to the dressing). Voilá!


Serving: 100gCalories: 250kcalCarbohydrates: 21.3gProtein: 4.4gFat: 16.3g
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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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