Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)
User Reviews
5
Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)
Description
Warm French Goat's Cheese Salad (Salade de Chêvre Chaud) relies on ripened goat's cheese rounds coated in flour, egg, and fine breadcrumbs before pan-frying in butter until golden and melting within. The salad base comprises soft oak lettuce torn into large pieces, toasted pine nuts and walnuts for crunch, crispy streaky bacon lardons, and tomato wedges. A vinaigrette of minced garlic, finely diced eschalots, Dijon mustard, balsamic vinegar, and extra virgin olive oil ties the elements together with tang and depth.
The salad combines warm, creamy cheese with crisp and soft textures, while the nuts and bacon add savory, crunchy notes. The cheese's rind helps it hold shape during frying, ensuring it doesn’t spill out. Oak lettuce provides a mild and tender leafy foundation that contrasts with the richness of the cheese and bacon. The vinaigrette cuts through the richness while enhancing the overall flavor complexity.
This salad can be served as a light meal or sophisticated starter. It pairs well with crusty bread or a light white wine. Using ripened goat’s cheese with a rind is recommended for optimal texture and handling. If fresh goat cheese is used, grilling it on bread creates a similar warm, creamy effect. Toast nuts separately to ensure even roasting, and cook bacon until just golden to retain crispness.
Ingredients
Crumbed Goats Cheese Medallions:
- 2 x g / 2oz goat cheese each round 5-6cm (2-2.2") wide, ideally AOC (Note 1, ripened
- 1 egg
- 2 tbsp flour , plain / all-purpose
- 1/3 cup breadcrumbs regular kind, else sub panko; (Note 2)
- 30g / 2 tbsp butter , unsalted
Salad:
- 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 red oak lettuce washed, dried and leaves torn into 2 or 3 large pieces; (Note 3, or bibb lettuce; large
- 1 tomato large; cut into 8 wedges
- 1/2 tsp chives , finely chopped
Vinaigrette:
- 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
Instructions
Crumb goat's cheese:
- Slice cheese: Cut goat's cheese if necessary to create ~ 1.25cm (1/2") thick rounds.
- Place flour, whisked egg and breadcrumbs in 3 separate, small bowls.
- 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.
Prepare salad:
- 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).
- 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.
- Dressing: Shake dressing ingredients in a jar.
- Begin assembling salad: Place lettuce in a bowl, casually arrange tomatoes, then sprinkle with nuts and bacon.
Pan-fry cheese:
- Melt butter in a small non-stick pan over medium-high heat.
- 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.
Finish salad:
- Drizzle each salad with 2 tbsp of dressing. Arrange 2 crumbed cheeses on top of each salad. Sprinkle with chives.
- Serve immediately, while cheese is hot and melty inside!
Notes
- Choose ripened goat's cheese with rind for best results; it melts well and holds shape during frying.
- Fine regular breadcrumbs are traditional, but panko can be substituted if needed.
- Use tender lettuce like oak or bibb for texture that holds under toppings; leave leaves in large pieces.
- Toast nuts carefully to avoid burning and to bring out their flavor.
- The vinaigrette balances rich cheese and bacon with acidity and subtle garlic and shallots.
- If ripened goat's cheese is unavailable, grill fresh goat cheese on toasted bread to replicate warm cheese topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4 people
Amount Per Serving
Calories 685 kcal
% Daily Value*
| Calories | 685cal | 34% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 62g | 95% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 784mg | 33% |
| Potassium | 394mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1539IU | 31% |
| Vitamin C | 9mg | 10% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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