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Traditional salad with PDO Cabecou

4 servings 20 minutes


  • 12 IQF Cabecou
  • 4 slices of bread
  • salad leaves, as needed
  • 12 quails’ eggs
  • 20 slices of smoked duck breast
  • 50g pine nuts
  • Salt and freshly-ground pepper
  • 2 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp passionfruit vinegar
  • 5 tbsp olive oil
  • 1 tbsp walnut oil


Toast the pine nuts.
Mix the lemon juice, balsamic vinegar, passionfruit vinegar, walnut oil and olive oil, then season with salt and pepper.
Place the Cabécou on the slices of bread and bake for 4 mins at 230°C.
Plate up the salad, drizzle with the vinaigrette and decorate with the pine nuts, bread and chopped parsley.

Recipe made with IQF :


Matured for 9 days, these thick goat cheese rounds have a wonderfull strong clean goat milk flavour.