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

Introduction

This Warm French Goat’s Cheese Salad, or Salade de Chêvre Chaud, combines creamy, crisp-coated goat cheese with fresh greens, toasted nuts, and crispy bacon. The rich dressing and melty cheese make it a delightful starter or light meal, perfect for impressing guests or enjoying a cozy dinner at home.

Ingredients

• 2 x 60g / 2oz ripened goat’s cheese (each round 5-6cm (2-2.2″) wide, ideally AOC)
• 1 egg
• 2 tbsp plain flour (all-purpose)
• 1/3 cup breadcrumbs (regular or panko)
• 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 red oak or bibb lettuce, washed and torn into 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 balsamic vinegar (best quality you can afford)
• 4 1/2 tbsp extra virgin olive oil (best quality you can afford)
• 1/8 tsp salt

Instructions

1. Step 1: Slice the goat cheese into rounds about 1.25cm (1/2″) thick if not already pre-sliced.
2. Step 2: Place the flour, whisked egg, and breadcrumbs each in separate small bowls.
3. Step 3: Coat each cheese round in flour, shaking off excess. Dip into the egg, letting excess drip off, then press into breadcrumbs to coat completely. Set aside on a plate.
4. Step 4: Toast the pine nuts and walnuts on a tray in a 180°C (375°F) oven for about 5 minutes until golden and fragrant, then transfer to a bowl to cool. Alternatively, toast them separately in a skillet over medium heat.
5. Step 5: Cook the bacon in a cold non-stick pan over medium heat, raising to high once the fat melts. Stir and cook until the bacon is golden. Drain on paper towels.
6. Step 6: Combine the garlic, eschalot, Dijon mustard, balsamic vinegar, olive oil, and salt in a jar. Shake well to make the dressing.
7. Step 7: Arrange the torn lettuce and tomato wedges in a bowl. Sprinkle the toasted nuts and cooked bacon on top.
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, carefully flip and cook the other side for 1 minute. Remove and drain on paper towels.
10. Step 10: Drizzle about 2 tablespoons of dressing over each salad. Place two crumbed cheese rounds on top and sprinkle with finely chopped chives.
11. Step 11: Serve immediately while the cheese is warm and melty inside.

Tips & Variations

• Use fresh, high-quality goat cheese for the best flavor and texture.
• Substitute panko breadcrumbs if regular ones are not available for a lighter, crispier crust.
• Try adding a handful of mixed greens or arugula for extra peppery freshness.
• For a vegetarian option, omit the bacon and add toasted sunflower seeds or pumpkin seeds instead.
• Drizzle a little honey over the cheese rounds just before serving for a subtle sweetness.

Storage

This salad is best enjoyed immediately to keep the cheese warm and crisp. If necessary, store components separately: keep the salad greens and dressing refrigerated in airtight containers for up to 2 days, and reheat the crumbed cheese briefly in a hot pan before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare ingredients like the dressing, nuts, and bacon ahead of time, but the cheese should be crumbed and cooked just before serving to maintain its crispness and warmth.

What is the best type of goat cheese to use?

Use ripened goat cheese rounds about 5-6cm wide for easy slicing and coating. AOC-certified cheese is ideal for authentic flavor, but any quality ripened goat cheese will work well.

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

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★★★★★

4.7 from 77 reviews

A delicious and elegant French warm goat’s cheese salad featuring creamy, breaded goat cheese rounds pan-fried to golden perfection, served atop fresh red oak or bibb lettuce with tomatoes, toasted nuts, and crispy bacon, all dressed in a homemade balsamic vinaigrette.

• Author: Ella
• 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

Goat Cheese and Coating

• 2 x 60g (2oz) ripened goat’s cheese rounds, each 5-6cm (2-2.2″) wide, ideally AOC
• 1 egg
• 2 tbsp plain/all-purpose flour
• 1/3 cup regular breadcrumbs (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 (1/5 x 1/2″) lardons

Salad

• 1/2 head red oak or bibb lettuce (large), washed, dried, and leaves torn into 2 or 3 large pieces
• 1 large tomato, cut into 8 wedges
• 1/2 tsp finely chopped chives

Dressing

• 1/4 tsp very finely minced garlic
• 1 tbsp finely diced eschalot (~1 tbsp)
• 1/4 tsp Dijon mustard
• 1 1/2 tbsp balsamic vinegar (highest quality available)
• 4 1/2 tbsp extra virgin olive oil (highest quality available)
• 1/8 tsp salt

Other

• 30g (2 tbsp) unsalted butter

Instructions

1. Slice Cheese: Cut goat’s cheese rounds if needed to about 1.25cm (1/2″) thick slices to ensure even cooking and easy crumb coating.
2. Prepare Coating Bowls: Place flour in one bowl, whisked egg in a second bowl, and breadcrumbs in a third bowl to create the breading station.
3. Crumb Cheese: Dredge each cheese slice first in flour, shaking off any excess. Then dip into the egg, letting excess drip off. Finally, press into breadcrumbs so they adhere evenly. Place crumbed cheese slices on a plate and set aside.
4. Toast Nuts: Spread pine nuts and walnuts in a single layer on a baking tray. Toast in a preheated 180°C (375°F) oven for about 5 minutes or until lightly browned and aromatic. Alternatively, toast in a skillet over medium heat, keeping in mind walnuts require more time than pine nuts. Transfer toasted nuts to a bowl to cool.
5. Cook Bacon: Place bacon lardons in a cold non-stick pan. Heat over medium until fat begins to render, then increase heat to high. Stir frequently until bacon is golden and crispy. Remove bacon with a slotted spoon and drain on paper towels.
6. Make Dressing: Combine garlic, eschalot, Dijon mustard, balsamic vinegar, olive oil, and salt in a jar with a tight lid. Shake vigorously until emulsified.
7. Assemble Salad Base: In a salad bowl, place torn lettuce leaves and arrange tomato wedges evenly. Sprinkle cooled toasted nuts and cooked bacon on top.
8. Pan-Fry Cheese: Melt butter in a small non-stick pan over medium-high heat until foaming. Add crumbed goat cheese slices and cook for 1 to 1 1/2 minutes on one side until golden. Carefully flip and cook the other side for 1 minute until golden and warmed through. Remove and drain briefly on paper towels.
9. Finish Salad: Drizzle approximately 2 tablespoons of dressing over each salad serving. Top each salad with two pieces of warm, crumbed goat cheese and sprinkle with finely chopped chives.
10. Serve: Serve immediately while the cheese is hot and melty inside to enjoy the full contrast of textures and flavors.

Notes

• Use high-quality AOC ripened goat’s cheese for authentic flavor and proper texture.
• You can substitute panko breadcrumbs if regular breadcrumbs are unavailable to add extra crunch.
• Red oak or bibb lettuce works well due to its delicate texture and mild flavor; ensure lettuce is well washed and thoroughly dried.
• Eschalots add a milder, nuanced onion flavor—shallots can be used as a substitute but finely dice them.
• Toast nuts carefully to avoid burning; stirring occasionally helps even coloration.
• Cooking bacon in a cold pan allows fat to render slowly for crispy lardons without burning.
• Serving the cheese hot maximizes flavor and texture contrast on the salad.

Keywords: warm goat cheese salad, French salad, chèvre chaud, goat cheese recipes, salad with bacon, toasted nuts salad, balsamic vinaigrette salad