Warm French Goat’s Cheese Salad (Salade de Chêvre Chaud) Recipe

Introduction

Warm French goat’s cheese salad, or Salade de Chêvre Chaud, is a delightful blend of creamy, golden-fried goat cheese atop a fresh bed of lettuce, nuts, tomatoes, and bacon. This classic French dish combines textures and flavors perfectly, making it an elegant yet simple salad for any occasion.

Ingredients

• 2 x 60g (2oz) ripened goat’s cheese rounds, about 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)
• 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 of red oak or bibb lettuce, washed, dried, and 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 high-quality balsamic vinegar
• 4 1/2 tbsp high-quality extra virgin olive oil
• 1/8 tsp salt

Instructions

1. Step 1: Slice the goat’s cheese into rounds about 1.25cm (1/2″) thick if not already pre-cut.
2. Step 2: Prepare three small bowls with flour, a whisked egg, and breadcrumbs respectively.
3. Step 3: Coat each cheese round first in flour, shaking off the excess, then dip in the egg allowing excess to drip off, and finally press into breadcrumbs to coat thoroughly. Set aside on a plate.
4. Step 4: Toast the pine nuts and walnuts by spreading them on a tray and baking at 180°C (375°F) for around 5 minutes until golden and fragrant. Alternatively, toast in a skillet over medium heat, toasting walnuts and pine nuts separately as walnuts take longer. Set aside to cool.
5. Step 5: Cook the bacon by placing it in a cold non-stick pan over medium heat. When fat starts melting, increase to high heat, stirring occasionally, until bacon is golden and crispy. Drain on paper towels.
6. Step 6: Combine the garlic, eschalot, Dijon mustard, balsamic vinegar, olive oil, and salt in a jar and shake well to make the dressing.
7. Step 7: In a large bowl, place the torn lettuce leaves, then casually arrange tomato wedges on top. Sprinkle the toasted nuts and cooked bacon evenly over the salad.
8. Step 8: Melt the butter in a small non-stick pan over medium-high heat until foaming.
9. Step 9: Fry the crumbed goat cheese rounds for 1 to 1 1/2 minutes on one side until golden, then carefully flip and cook for another minute until golden on the other side. Remove and drain briefly on paper towels.
10. Step 10: Drizzle about 2 tablespoons of the dressing over each salad. Arrange two warm crumbed cheese rounds on top and sprinkle with finely chopped chives.
11. Step 11: Serve immediately while the cheese is hot and melty inside.

Tips & Variations

• Use high-quality goat cheese and olive oil for the best flavor. You can substitute panko breadcrumbs for a lighter, crunchier crust.
• For a vegetarian option, omit the bacon and add extra toasted nuts or roasted vegetables.
• Serve with crusty bread to soak up the delicious dressing and melting cheese.

Storage

This salad is best enjoyed immediately while the cheese is warm. If you have leftovers, store the salad and cheese separately in airtight containers in the refrigerator for up to 1 day. Reheat the cheese gently in a skillet before serving. Avoid refrigerating assembled salad to keep lettuce crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of goat’s cheese?

While goat’s cheese provides a distinct tang and creamy texture, you can try similar soft cheeses like feta or a mild brie, but the flavor and melting behavior will differ.

How do I prevent the cheese from melting too much or falling apart?

Crumbing the cheese with flour, egg, and breadcrumbs creates a protective coating that helps it hold its shape when frying. Use moderate heat and avoid overcrowding the pan to cook evenly.

Warm French Goat’s Cheese Salad (Salade de Chêvre Chaud) Recipe

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4.6 from 114 reviews

This Warm French Goat’s Cheese Salad (Salade de Chêvre Chaud) features crumbed and pan-fried rounds of ripened goat’s cheese served atop a fresh red oak or bibb lettuce salad with tomatoes, toasted pine nuts and walnuts, crisp streaky bacon, and a tangy balsamic mustard dressing. The combination of creamy, golden cheese with crunchy nuts and savory bacon creates a perfect balance of textures and flavors, ideal for a light yet satisfying meal.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Cheese Coating

• 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)

Nuts and Bacon

• 2 tsp pine nuts
• 1/4 cup walnuts
• 100g (3.5oz) streaky bacon, cut into 0.5 x 1.25cm lardons

Salad

• 1/2 head of red oak or bibb lettuce, washed, dried, torn into 2 or 3 large pieces
• 1 large tomato, cut into 8 wedges

Dressing

• 1/4 tsp Dijon mustard
• 1 1/2 tbsp balsamic vinegar (best quality)
• 4 1/2 tbsp extra virgin olive oil (best quality)
• 1/8 tsp salt
• 1/4 tsp garlic, very finely minced
• 1 tbsp eschalot, finely diced (~1 tbsp)
• 1/2 tsp finely chopped chives (for garnish)

Cooking Fat

• 30g (2 tbsp) unsalted butter

Instructions

1. Slice cheese: Cut goat’s cheese if necessary to create approximately 1.25cm (1/2 inch) thick rounds for even cooking.
2. Prepare coating bowls: Place flour, whisked egg, and breadcrumbs into three separate small bowls to create a dredging station.
3. Crumb cheese: Coat each goat cheese round first in flour, shaking off excess, then dip in egg letting excess drip off, and finally press into breadcrumbs to adhere fully. Place crumbed cheese on a plate and set aside.
4. Toast nuts: Spread pine nuts and walnuts in a single layer on a tray and toast in a preheated oven at 180°C (375°F) for about 5 minutes until lightly browned and aromatic. Alternatively, toast nuts separately in a dry skillet over medium heat, with walnuts taking slightly longer than pine nuts. Transfer toasted nuts to a bowl to cool.
5. Cook bacon: Place bacon lardons in a cold non-stick pan and turn the heat to medium. As the pan warms and fat begins to melt, increase heat to high and stir frequently until bacon is golden and crisp. Drain on paper towels to remove excess fat.
6. Make dressing: Combine Dijon mustard, balsamic vinegar, olive oil, finely minced garlic, finely diced eschalot, and salt in a jar. Shake vigorously until emulsified.
7. Assemble salad base: Place torn lettuce in a bowl, casually arrange tomato wedges on top, then sprinkle with toasted nuts and crispy bacon.
8. Pan-fry cheese: In a small non-stick pan, melt butter over medium-high heat until foaming. Add crumbed goat cheese rounds and cook for 1 to 1 1/2 minutes on one side until golden brown, carefully flip and cook the other side for about 1 minute until golden. Remove cheese and drain on paper towels briefly.
9. Finish and serve: Drizzle about 2 tablespoons of dressing over each salad. Arrange two warm crumbed goat cheese rounds atop each salad and sprinkle with finely chopped chives. Serve immediately while the cheese is hot and melty inside.

Notes

• Note 1: Using AOC (Appellation d’Origine Contrôlée) ripened goat’s cheese ensures the authentic flavor and texture.
• Note 2: Regular plain breadcrumbs are traditional, but panko can be used for a lighter, crispier coating.
• Note 3: Red oak or bibb lettuce provides a tender, mild base; ensure the leaves are well washed and dried to keep the salad fresh and crisp.
• Note 4: Echalot (or shallots) add a mild onion flavor to the dressing; finely dice for best integration.

Keywords: French salad, goat cheese salad, warm cheese salad, pan-fried goat cheese, crispy bacon salad, nuts salad, balsamic dressing, gourmet salad