Gourmet salad of warm goat cheese, tomatoes, arugula and cured ham

Gourmet salad of warm goat cheese, tomatoes, arugula and cured ham

Name: Gourmet salad of warm goat cheese, tomatoes, arugula and cured ham
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 people
Cuisine: French
Ingredients: 1 Soignon Creamy ripened log, 150g; 8 slices of bread containing nuts (or figs); 250 g cherry tomatoes; 1 bag of arugula; 4 slices of cured ham; 50 g unsalted cashews; Honey; A few chives; 3 tbsp olive oil; 2 tbsp lemon juice; Pepper

Ripened goat logs

Serves 4 servings

Preparation 20 minutes

Cooking 35 minutes

Ingredients

1 Soignon Creamy ripened log, 150g
8 slices of bread containing nuts (or figs)
250 g cherry tomatoes
1 bag of arugula
4 slices of cured ham
50 g unsalted cashews
Honey
A few chives
3 tbsp olive oil
2 tbsp lemon juice
Pepper

Method

Line a baking pan with parchment paper. Put the slices of ham on top and cover with a second piece of parchment paper.

Heat your oven to 200°C and bake for 10 minutes. Leave to cool at room temperature.

Add the cherry tomatoes to the baking pan. Drizzle with olive oil and bake at 200°C for 10 minutes. Leave to cool.

Toast the cashews in a skillet without any fat.

Arrange the slices of bread on a baking pan and put a slice of the goat cheese log on the top of each one. Season with pepper and drizzle with honey. Bake for 15 minutes under the oven grill at 200°C.

Divide the arugula, ham slices, cherry tomatoes and cashews between the plates. Add a little of the chopped chives.

Emulsify the oil and lemon juice together. Season with pepper only. Drizzle the vinaigrette over the salad, then add the bread and goat cheese slices. Add another drizzle of honey.

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To make this recipe

Creamy ripened log, 150g

Method

Line a baking pan with parchment paper. Put the slices of ham on top and cover with a second piece of parchment paper.
Heat your oven to 200°C and bake for 10 minutes. Leave to cool at room temperature.
Add the cherry tomatoes to the baking pan. Drizzle with olive oil and bake at 200°C for 10 minutes. Leave to cool.
Toast the cashews in a skillet without any fat.
Arrange the slices of bread on a baking pan and put a slice of the goat cheese log on the top of each one. Season with pepper and drizzle with honey. Bake for 15 minutes under the oven grill at 200°C.
Divide the arugula, ham slices, cherry tomatoes and cashews between the plates. Add a little of the chopped chives.
Emulsify the oil and lemon juice together. Season with pepper only. Drizzle the vinaigrette over the salad, then add the bread and goat cheese slices. Add another drizzle of honey.