Grilled Grape-leaf Wrapped Goat Cheese with Celery, Apple and Walnut Salad

Grilled Grape-leaf Wrapped Goat Cheese with Celery, Apple and Walnut Salad
  • 4 servings
  • 0:20 Preparation
  • 0:04 Cooking
  • 0:24 Total Time


Add all
  • Grilled Chèvre

  • 8

    grape leaves in brine or fresh swiss chard leaves

  • 1

    fresh goat, cut into 8 pieces

  • extra virgin olive oil as required

  • fresh thyme leaves as required

  • Freshly ground pepper to taste

  • Salad

  • 4

    celery, finely sliced

  • 0.500

    gala or golden delicious apple, or 1/2 pear, peeled, finely diced and sprinkled with lemon juice

  • 2 Tbsp.
    (30 mL)

    walnut or hazelnut oil

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1 Tbsp.
    (15 mL)

    cider vinegar

  • 1/4 cup
    (60 mL)

    coarsely chopped walnuts

  • 2 Tbsp.
    (30 mL)

    minced chives

  • Salt and freshly ground pepper to taste



Rinse grape leaves under cold running water, pat dry and remove stems.

Spread leaves open on the working surface. Put a piece of goat on each leaf. Drizzle with a little oil, season with thyme and pepper, and fold leaf, wrapping goat up completely. Brush with oil and set aside.


In a bowl, combine all salad ingredients except walnuts and chives. Season and reserve. Can be done 1 hour beforehand.

Cooking and plating

Preheat barbecue to high or oven to broil.

Place wrapped goat on a very hot grill, lower heat to moderate and grill about 2 minutes per side or until leaves are lightly crisped.

Add nuts and chives to reserved salad.

Serve grilled wrapped goat with salad.

Source: Chef Josée Robitaille

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007