Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(14)
Ingredients
2 servings
- 2 x 60g / 2oz ripened goat's cheese (, each round 5-6cm (2-2.2") wide, ideally AOC (Note 1)
- 1 egg
- 2 tbsp flour (, plain / all-purpose)
- 1/3 cup breadcrumbs (regular kind, else sub panko; (Note 2)
- 30g / 2 tbsp butter (, unsalted)
- 2 tsp pine nuts
- 1/4 cup walnuts
- 100g / 3.5oz bacon (streaky; cut into 0.5 x 1.25cm (1/5 x 1/2") lardons)
- 1/2 head of red oak or bibb lettuce (large) (, washed, dried and leaves torn into 2 or 3 large pieces; (Note 3)
- 1 tomato (large; cut into 8 wedges)
- 1/2 tsp chives (, finely chopped)
- 1/4 tsp garlic (, very finely minced)
- 1 tbsp eschalot (, finely diced (~ 1 tbsp); (Note 4)
- 1/4 tsp Dijon mustard
- 1 1/2 tbsp balsamic vinegar (the best quality you can afford)
- 4 1/2 tbsp extra virgin olive oil (the best quality you can afford)
- 1/8 tsp salt
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Preparation
Step 1
Crumb goat's cheese:
Step 2
Slice cheese: Cut goat's cheese if necessary to create ~ 1.25cm (1/2") thick rounds.
Step 3
Place flour, whisked egg and breadcrumbs in 3 separate, small bowls.
Step 4
Crumb cheese: Coat cheese in flour, shake off excess. Dip in egg, allow excess to drip. Coat with breadcrumbs, pressing to adhere. Place on plate and set aside.
Step 5
Prepare salad:
Step 6
Toast nuts: Spread nuts in a layer on a tray. Toast in a 180C / 375F oven for around 5 minutes until they are lightly browned and smell toasty. Immediately transfer to a small bowl to cool. Alternatively, toast in a skillet over medium heat (walnuts will take longer than pine nuts, so best to do in separate batches).
Step 7
Cook bacon: Place bacon in a cold non-stick pan. Turn the stove to medium and let the pan warm up. Once the fat starts to melt, turn the heat to high. Stir and cook bacon until golden. Drain excess fat on paper towels.
Step 8
Dressing: Shake dressing ingredients in a jar.
Step 9
Begin assembling salad: Place lettuce in a bowl, casually arrange tomatoes, then sprinkle with nuts and bacon.
Step 10
Pan-fry cheese:
Step 11
Melt butter in a small non-stick pan over medium-high heat.
Step 12
Pan-fry cheese: Once butter is foaming, cook crumbed cheeses for 1 - 1 1/2 minutes on one side until golden. Carefully turn, cook other side for 1 minute until golden. Remove and drain on paper towels.
Step 13
Finish salad:
Step 14
Drizzle each salad with 2 tbsp of dressing. Arrange 2 crumbed cheeses on top of each salad. Sprinkle with chives.
Step 15
Serve immediately, while cheese is hot and melty inside!
Step 16
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