Name: Warm French Goat’s Cheese Salad (Salade de Chêvre Chaud) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: 2 x 60g (2oz) rounds ripened goat’s cheese (each 5-6cm / 2-2.2″ wide), ideally AOC; 1 egg; 2 tbsp plain / all-purpose flour; 1/3 cup regular breadcrumbs (or panko as a substitute); 1/2 head red oak or bibb lettuce (large), washed, dried, leaves torn into 2 or 3 large pieces; 1 large tomato, cut into 8 wedges; 2 tsp pine nuts; 1/4 cup walnuts; 1 tbsp eschalot, finely diced (~1 tbsp); 1/2 tsp finely chopped chives; 1/4 tsp very finely minced garlic; 100g (3.5oz) streaky bacon, cut into 0.5 x 1.25cm lardons; 30g (2 tbsp) unsalted butter; 1/4 tsp Dijon mustard; 1 1/2 tbsp high-quality balsamic vinegar; 4 1/2 tbsp high-quality extra virgin olive oil; 1/8 tsp salt

Introduction

Warm French Goat’s Cheese Salad, or Salade de Chêvre Chaud, is a delightful combination of crispy, golden-coated goat cheese atop fresh greens with crunchy nuts and savory bacon. This classic French dish offers a perfect balance of creamy, tangy, and smoky flavors, ideal for a satisfying lunch or light dinner.

The dish shows two round, golden brown fried cheese rounds placed on a bed of fresh leafy green lettuce and mixed salad leaves with some visible tomato slices. The cheese rounds have a crispy textured outer layer and are topped with a glossy dark brown sauce and small green herb sprinkles. Around them, there are pieces of chopped nuts and bits of what looks like crispy bacon. The whole dish is set against a white marbled surface, focusing closely on the crispy cheese and fresh vibrant salad elements. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 60g (2oz) ripened goat’s cheese rounds, 5-6cm (2-2.2″) wide, ideally AOC

1 egg

2 tbsp plain/all-purpose flour

1/3 cup breadcrumbs (regular or panko)

30g (2 tbsp) unsalted butter

2 tsp pine nuts

1/4 cup walnuts

100g (3.5oz) streaky bacon, cut into 0.5 x 1.25cm (1/5 x 1/2″) lardons

1/2 head red oak or bibb lettuce, washed, dried and leaves torn into 2 or 3 large pieces

1 large tomato, cut into 8 wedges

1/2 tsp finely chopped chives

1/4 tsp very finely minced garlic

1 tbsp finely diced eschalot (~1 tbsp)

1/4 tsp Dijon mustard

1 1/2 tbsp balsamic vinegar (best quality you can afford)

4 1/2 tbsp extra virgin olive oil (best quality you can afford)

1/8 tsp salt

Instructions

Step 1: Slice the goat cheese into rounds about 1.25cm (1/2″) thick if not already prepared.

Step 2: Place the flour, whisked egg, and breadcrumbs into three separate small bowls.

Step 3: Coat each cheese round in flour, shaking off excess. Dip into the egg, allowing excess to drip off, then coat well with breadcrumbs, pressing to adhere. Set aside on a plate.

Step 4: Toast the pine nuts and walnuts in a single layer on a tray in a 180°C (375°F) oven for about 5 minutes until lightly browned and fragrant, or toast separately in a skillet over medium heat. Transfer to a bowl to cool.

Step 5: Cook the bacon lardons in a cold non-stick pan set over medium heat. As the fat melts, increase heat to high and stir until bacon is golden and crisp. Drain on paper towels.

Step 6: In a jar, combine the garlic, eschalot, Dijon mustard, balsamic vinegar, olive oil, and salt. Shake well to make the dressing.

Step 7: In a large bowl, place the torn lettuce leaves, arrange tomato wedges on top, then sprinkle with toasted nuts and cooked bacon.

Step 8: Melt the butter in a small non-stick pan over medium-high heat. Once foaming, pan-fry the crumbed cheese rounds for 1 to 1 1/2 minutes on one side until golden, then carefully turn and cook the other side for 1 minute until golden. Remove and drain on paper towels.

Step 9: Drizzle about 2 tablespoons of dressing over each salad. Place two crumbed cheese rounds on top and sprinkle with chopped chives.

Step 10: Serve immediately while the cheese is warm and melty inside for the best experience.

Tips & Variations

Use panko breadcrumbs for an extra crispy coating on the cheese.

Substitute walnuts with pecans or almonds for a different nutty flavor.

For a vegetarian option, omit the bacon and add roasted cherry tomatoes or grilled mushrooms.

Try adding a drizzle of honey to the dressing for a subtle sweetness that pairs beautifully with the goat cheese.

Storage

This salad is best enjoyed fresh, as the warm goat cheese and crispy textures are at their peak immediately after preparation. If needed, store salad components separately in airtight containers in the refrigerator for up to 1 day. Reheat the crumbed cheese gently in a skillet before assembling. Avoid storing assembled salad to prevent sogginess.

FAQs

Can I prepare the salad ahead of time?

It’s best to prepare and assemble the salad just before serving to maintain the crispness of the lettuce and the warmth and texture of the cheese. You can prep ingredients like toasted nuts and dressing in advance, but keep them separate until ready to serve.

What if I can’t find ripened goat’s cheese?

Use any good quality soft goat cheese that can hold its shape when sliced. Fresh chèvre will be softer and may need gentler handling, but it still works well for this salad.