Ensalada de queso de cabra

Goat cheese salad

Goat cheese salad is a classic in our gastronomy, a must in the menu of many restaurants and a dish where the Iberian ham/jamón ibérico acquires much prominence.

Ensalada de queso de cabra



TOTAL TIME: 15 min
  • 2 Goat cheese medaillons
  • 6 slices of Jamón Ibérico Enrique Tomás
  • Salad mix
  • bunch of pumpkin seeds
  • Virgin olive oil and balsamic vinegar.


1. Place on the same plate where you are going to serve the salad, a handful of well-washed and previously drained mixed salad leaves.

Add the goat cheese medallion in the center. We recommend that you do a quick turn of both sides in a frying pan if you want it to be toasted on the outside and warm on the inside. You can also put it in the oven or microwave for a few seconds.

3. Add the slices of Iberian Jamón ibérico on top.

If your jamón is sliced and you have it the vacuum-packed in the refrigerator, take it out half an hour beforehand so that the slices separate and its organoleptic characteristics are ideal.

To finish, add a handful of pumpkin seeds and season to taste with olive oil and balsamic vinegar.

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