Warm French Goat’s Cheese Salad (Salade de Chêvre Chaud) Recipe
This Warm French Goat’s Cheese Salad, or Salade de Chêvre Chaud, is a delicious and elegant dish featuring rounds of crumbed and pan-fried ripened goat’s cheese served atop a fresh bed of crisp lettuce, ripe tomatoes, toasted nuts, and crispy bacon, all drizzled with a flavorful balsamic and mustard dressing. Perfect as a light lunch or starter, this salad combines creamy, crunchy, and savory elements harmoniously.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: French
Ingredients
Scale
Cheese Coating
- 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)
Salad and Garnishes
- 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
Meat and Dressing
- 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
Instructions
- Slice Cheese: Cut the ripened goat’s cheese into approximately 1.25cm (1/2″) thick rounds if not already pre-sliced, preparing them for breading.
- Prepare Coating Bowls: Place the flour, whisked egg, and breadcrumbs each into separate small bowls to set up for the breading process.
- Crumb Cheese: Dredge each cheese round first in flour, shaking off any excess, then dip into the beaten egg allowing excess to drip off, and finally coat thoroughly with breadcrumbs, pressing gently so they stick. Place prepared rounds on a plate and set aside.
- Toast Nuts: Spread pine nuts and walnuts in a single layer on a tray. Toast in a preheated oven at 180°C (375°F) for about 5 minutes until lightly browned and aromatic. Immediately transfer to a bowl to cool. Alternatively, toast separately in a medium-heat skillet, as walnuts take longer than pine nuts.
- Cook Bacon: Place bacon lardons in a cold non-stick pan and set over medium heat. As the pan warms and fat renders, increase to high heat and stir, cooking until golden and crisp. Drain on paper towels to remove excess fat.
- Make Dressing: Combine Dijon mustard, balsamic vinegar, extra virgin olive oil, finely minced garlic, finely diced eschalot, and salt in a jar. Shake vigorously until emulsified.
- Assemble Salad Base: Place torn lettuce leaves in a large bowl, arrange tomato wedges on top, then sprinkle with toasted nuts and crispy bacon pieces.
- Pan-Fry Cheese: In a small non-stick pan, melt butter over medium-high heat until foaming. Place crumbed goat cheese rounds gently in pan and cook for 1 to 1.5 minutes per side until golden and crisp. Carefully flip to avoid breaking, then cook the other side for 1 minute. Remove and drain on paper towels.
- Finish Salad: Drizzle about 2 tablespoons of the prepared dressing onto each salad. Arrange two warm crumbed goat cheese rounds on top, then sprinkle with finely chopped chives for a fresh finish.
- Serve: Serve immediately while the goat cheese is warm and melty inside to enjoy the perfect balance of textures and flavors.
Notes
- Use ripened goat’s cheese with AOC designation if possible for authentic flavor.
- Breadcrumbs can be regular or substituted with panko for extra crunch.
- Make sure the lettuce is well washed and thoroughly dried to prevent sogginess.
- Eschalot adds a subtle onion flavor so finely dice to distribute evenly in the dressing.
- Toast nuts carefully to avoid burning and enhance their aroma.
- Draining bacon fat ensures the salad is not greasy but still flavorful.
Keywords: Warm Goat Cheese Salad, French Salad, Salade de Chêvre Chaud, Toasted Nuts, Balsamic Dressing, Pan-fried Cheese, Bacon Salad
