Warm French Goat's Cheese Salad
A delightful salad featuring warm, crumbed goat's cheese on a bed of mixed greens, paired with crispy bacon and a homemade dressing.
Ingredients
For the Goat's Cheese
- 2 rounds ripened goat's cheese (each round 5-6cm wide, ideally AOC)
- 1 large egg
- 2 tbsp flour (plain / all-purpose)
- 1/3 cup breadcrumbs (regular kind, else sub panko)
- 30 g butter (unsalted)
For the Salad
- 2 tsp pine nuts toasted
- 1/4 cup walnuts toasted
- 100 g bacon (streaky; cut into lardons)
- 1/2 head red oak or bibb lettuce (large; washed and dried)
- 1 large tomato (cut into wedges)
- 1/2 tsp chives (finely chopped)
- 1/4 tsp garlic (very finely minced)
- 1 tbsp eschalot (finely diced)
For the Dressing
- 1/4 tsp Dijon mustard
- 1 1/2 tbsp balsamic vinegar
- 4 1/2 tbsp extra virgin olive oil
- 1/8 tsp salt
Instructions
Crumb Goat's Cheese
- Cut goat's cheese into ~1.25cm thick rounds.
- Place flour, whisked egg, and breadcrumbs in three small bowls.
- Coat cheese in flour, shake off the excess, dip in egg, and coat with breadcrumbs.
Prepare Salad
- Spread nuts on a tray and toast in a 180°C oven for around 5 minutes until lightly browned. Transfer to a bowl to cool.
- Place bacon in a cold pan, warm gradually, then cook until golden. Drain on paper towels.
- Shake dressing ingredients (Dijon mustard, balsamic vinegar, olive oil, and salt) in a jar.
- Place lettuce in a bowl, arrange tomatoes, sprinkle with toasted nuts and bacon.
Pan-fry Cheese
- Heat butter in a non-stick pan over medium-high.
- Fry crumbed cheese on each side until golden. Drain on paper towels.
Finish Salad
- Add dressing and place crumbed cheese on top of each salad.
- Enjoy while the cheese is still hot and melty!
Notes
Use high-quality goat's cheese for better flavor. Toast the nuts carefully to avoid burning. You can prepare the dressing in advance for convenience.