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Salade de Chevre Chaud

You Never Thought to Put Spring Rolls in Your Salad Until Now

Add some hot spring rolls to this cold Salade de Chevre Chaud dish to put some oomph in your salad.

Salade de Chevre Chaud


Salade de Chevre Chaud


  1. 150g Mesculan Mix
    1 fresh orange, peeled and cut into slices
    8 slices of sundried tomatoes
    ½ granny smith apple, julienned
    A pinch of mixed herbs (chives, parsley, and chervil)
    4 sheets of rice paper
    100g creamy goat cheese
    300ml vegetable oil for frying
    50ml balsamic Vinegar
    200ml good olive oil


  1. Lay out the spring roll sheets and place a quarter (50g) of the goat cheese along the bottom of each sheet.
  2. Brush the edges with beaten egg and roll up tightly into a spring roll shape, tucking in the edges. Repeat this for the other sheets.
  3. Heat the vegetable oil in a skillet or fryer until 180C. Deep-fry the spring rolls until light golden brown, remove with a slotted spoon or frying basket and drain on kitchen paper.
  4. Once cooked, slice the goat cheese rolls in half.
  5. Place the 50ml of Balsamic Vinegar in a small bowl. Slowly add the 200ml of olive to the vinegar whisking constantly until you have a nice smooth dressing.
  6. In another mixing bowl, put all salad ingredients (mesculan mix, orange slices, tomatoes, apples and herbs) and toss together with the dressing.
  7. Place mixed salad on a plate.
  8. Arrange cut spring oils around each salad (4 halves per salad) and serve!
Image Source: Couqley
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