Warm French Goat’s Cheese Salad (Salade de Chêvre Chaud) Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: French
Ingredients
Scale
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
- Slice cheese: Cut goat’s cheese if necessary to create approximately 1.25cm (1/2 inch) thick rounds for even cooking.
- Prepare coating bowls: Place flour, whisked egg, and breadcrumbs into three separate small bowls to create a dredging station.
- 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.
- 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.
- 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.
- Make dressing: Combine Dijon mustard, balsamic vinegar, olive oil, finely minced garlic, finely diced eschalot, and salt in a jar. Shake vigorously until emulsified.
- Assemble salad base: Place torn lettuce in a bowl, casually arrange tomato wedges on top, then sprinkle with toasted nuts and crispy bacon.
- 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.
- 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
