Kamil Perry
Warm goat's cheese salad, or Salade de Chèvre Chaud, is a classic French dish served in bistros across France. It is a fresh leaf salad with nuts and bacon, topped with pan-fried goat's cheese medallions that are golden and crispy on the outside, and soft and gooey on the inside. This dish is versatile and can be adapted to your liking, making it perfect for a relaxed dinner party or a light lunch with friends.
| Characteristics | Values |
|---|---|
| Dish | Warm goat cheese salad |
| Cuisine | French |
| Meal | Starter, lunch, or dinner |
| Ingredients | Goat cheese, salad leaves, nuts, bacon, peppers, olive oil, honey, mustard, pumpkin seeds, pine nuts, fresh figs, sun-dried tomatoes, marinated eggplants, red pepper, walnuts, bread |
| Preparation | Cut goat cheese into slices, coat with flour, egg, and breadcrumbs, toast nuts and bacon, mix marinade, grill or pan-fry cheese |
| Calories | 734kcal |
| Nutritional Info | 14g protein, 16g carbohydrate, 69g fat, 7g fibre, 0.8g salt |
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What You'll Learn
Warm goat's cheese salad as a side
Warm goat cheese salad is a classic French dish that can be served as a side salad, a starter, or a light lunch. It is a versatile dish that can be adapted to suit your preferences. Here is a recipe for a warm goat cheese salad as a side:
Ingredients:
- Goat cheese
- Flour
- Egg
- Breadcrumbs
- Nuts (such as walnuts or pine nuts)
- Bacon
- Salad leaves
- Vegetables (such as peppers or sun-dried tomatoes)
- Olive oil
- Black pepper
- Honey (optional)
- Fresh herbs (optional)
Instructions:
- Cut the goat cheese into rounds about 1.25 cm thick.
- Place flour, whisked egg, and breadcrumbs in separate small bowls.
- Coat the cheese rounds in flour, shaking off the excess.
- Dip them in the egg, allowing the excess to drip off.
- Coat the cheese rounds with breadcrumbs, pressing to adhere. Set aside.
- Spread the nuts on a tray and toast them in the oven at 180°C for about 5 minutes until lightly browned. Alternatively, you can toast them in a skillet over medium heat.
- Place the bacon in a cold non-stick pan and turn the stove to medium. Once the fat starts to melt, increase the heat and cook until golden. Drain the excess fat on paper towels.
- Preheat the oven to 170°C.
- Place the salad leaves in a large serving bowl.
- Add the vegetables (marinated or roasted) to the bowl.
- Place the goat cheese rounds on a baking tray and bake until they turn a nice brown color, about 5-8 minutes at 170°C or 10-12 minutes at 400°F.
- Top the salad with the toasted nuts and bacon.
- Place the warm goat cheese rounds on top of the salad.
- Drizzle with honey and a dressing of your choice, and serve immediately.
You can get creative and add your own twist to this recipe. For example, you can include pumpkin seeds, fresh figs, or marinated eggplants. You can also replace the honey with a mustard dressing for a spicy kick.
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Warm goat's cheese salad as an appetiser
Warm goat's cheese salad is a classic French starter found in bistros across France. It is a fresh leaf salad with nuts and bacon, and topped with pan-fried goat's cheese medallions that are golden and crispy on the outside, and soft and gooey on the inside.
To make this salad, you will need to first slice the goat's cheese into rounds about 1/2-inch thick. You can use a knife or dental floss to slice the cheese. Next, prepare three separate bowls with flour, whisked egg, and breadcrumbs. Coat the cheese slices in flour, shaking off any excess, then dip them in the egg and finally, coat them with breadcrumbs. Place the coated cheese slices on a plate and set them aside.
For the salad, you can use a variety of greens such as arugula or lettuce, and toppings such as walnuts or pine nuts, sliced pears, cherry tomatoes, and bacon. You can also add some pumpkin seeds, sun-dried tomatoes, or marinated eggplants for extra flavour.
To cook the goat's cheese, melt some butter and oil in a saute pan over medium-high heat. Quickly cook the coated cheese slices on both sides until they are browned on the outside but still soft on the inside. Be careful not to melt the cheese completely.
To assemble the salad, place the greens and toppings of your choice on a plate or in a bowl. Top with the warm goat's cheese medallions and serve immediately. You can also drizzle a dressing of your choice over the salad, such as a honey or mustard vinaigrette.
This warm goat's cheese salad is an impressive and versatile dish that can be served as an appetiser for a dinner party or a light lunch with friends.
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Warm goat's cheese salad as a main
Warm goat's cheese salad is a classic French bistro starter. However, it can be served as a main course, especially if you add some protein. Here is a recipe for a warm goat's cheese salad as a main:
Ingredients:
- Salad leaves (lettuce)
- Tomatoes
- Nuts (e.g. pine nuts, walnuts)
- Bacon
- Butter
- Oil
- Breadcrumbs
- Eggs
- Flour
- Chives
- Goat's cheese
- Honey (optional)
- Fresh herbs (optional)
- Shallots (optional)
- Mustard (optional)
- Vinegar (optional)
- Olive oil (optional)
Instructions:
First, cut the goat's cheese into 1.25 cm thick rounds. Place flour, whisked egg, and breadcrumbs in three separate small bowls. Coat the cheese in flour, shake off the excess, dip it in egg, and then coat it with breadcrumbs. Place on a plate and set aside.
Next, cook the bacon in a pan over medium heat until golden. Drain the excess fat on paper towels.
Then, toast the nuts in the oven or a skillet over medium heat until lightly browned.
Now, assemble the salad. Place the lettuce in a bowl, arrange the tomatoes, then sprinkle with nuts and bacon.
Melt butter and oil in a pan over medium-high heat. Pan-fry the crumbed cheeses for 1-2 minutes on each side until golden.
Finally, place the warm goat's cheese on top of the salad and sprinkle with chives. Serve immediately while the cheese is hot and melty inside!
Variations:
You can add some protein to make it a heartier main course, such as grilled sweet corn, duck confit, or salmon with salsa verde. You can also get creative with the salad ingredients and dressing. For example, you can add some pumpkin seeds, honey, fresh figs, sun-dried tomatoes, or marinated eggplants. You can also add some mustard, vinegar, and shallots to the dressing.
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Warm goat's cheese salad with honey dressing
Warm goat cheese salad with honey dressing is a classic French dish that can be enjoyed as a starter or a light lunch with friends. It is a versatile salad that can be adapted to your liking. Here is a recipe you can follow:
Ingredients:
- Goat cheese
- Baguette
- Honey
- Herbs de Provence
- Olive oil
- Balsamic vinegar
- Salt and pepper to taste
- Salad leaves (e.g. green and red mesclun, arugula, beet leaves, spinach)
- Cherry tomatoes
- Walnuts or pine nuts
Optional Ingredients:
- Pumpkin seeds
- Mustard dressing
- Fresh figs
- Sun-dried tomatoes
- Marinated eggplants
- Red pepper
- Bacon
- Pecans
- Pickled onions
Instructions:
Preheat your oven to 170C/325F/Gas 3. Cut the baguette into slices and place them on a baking sheet. Cut the goat cheese into slices of about 1.25 cm thickness and place a slice on each baguette slice. Add a drop of honey and sprinkle some herbs de Provence on top of the cheese. Bake in the oven for about 5-8 minutes, or until the cheese is golden brown.
While the cheese toasts are baking, prepare the salad. Wash and cut the salad leaves and cherry tomatoes. You can also add other ingredients like walnuts, pine nuts, or pumpkin seeds. Mix the olive oil, balsamic vinegar, and honey in a separate bowl to make the honey dressing. Add salt and pepper to taste.
Once the cheese toasts are ready, assemble the salad on plates. Place the salad leaves and tomatoes on the plates, and top with the warm goat cheese toasts. Drizzle the honey dressing over the salad and serve immediately.
You can also try a variation of this salad with a spicy dressing. Fry some diced bacon in a pan and add it to the salad. For a sweeter option, you can glaze pecans in honey and add them to the salad along with pickled onion slices.
Enjoy your warm goat cheese salad with honey dressing!
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Warm goat's cheese salad with mustard dressing
Warm goat's cheese salad is a classic French dish found in bistros across France. It is usually served as a starter or a light lunch option.
Ingredients:
- Goat's cheese
- Lettuce or oak leaves
- Tomatoes
- Nuts (pine nuts, walnuts)
- Bacon
- Olive oil
- Balsamic vinegar
- Honey
- Mustard
- Shallots
- Fresh herbs (dill, parsley, thyme)
Method:
First, prepare the salad dressing by whisking together vinegar, mustard, shallots, salt, and pepper. While whisking, slowly add olive oil in a thin stream until the mixture is emulsified. Place the lettuce in a bowl and toss with the dressing. Arrange the tomatoes on top and sprinkle with nuts and bacon.
Next, heat a small pan over medium-high heat and melt some butter. Crumb or bread the goat's cheese by coating it in flour, egg, and breadcrumbs. Pan-fry the crumbed cheese for 1-2 minutes on each side until golden.
Finally, place the hot, melty cheese on top of the salad and drizzle with honey or mustard dressing. Serve immediately with warm, buttered bread.
You can also add some creative twists to this recipe, such as using fresh figs, sun-dried tomatoes, or marinated eggplants. Toasting the nuts beforehand will also add a nice flavor to the salad.
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Frequently asked questions
Warm goat cheese salad is a classic French dish. To make it, you'll need to preheat your oven to 170C/325F/Gas 3 and preheat your grill to its highest setting. For the marinade, mix all the ingredients in a large bowl. Place the peppers on a piece of aluminium foil in a roasting tin, season with black pepper and olive oil, and roast for 20 minutes. Once cooked, place the peppers in a bowl and cover with cling film. Then, cut the goat's cheese into 1.25cm thick rounds and coat with flour, egg, and breadcrumbs. Pan-fry the cheese until it is golden on the outside and oozing on the inside. Place your salad leaves in a large bowl, add the peppers and any other toppings such as nuts or bacon, and top with the grilled goat's cheese.
Warm goat cheese is often served as a salad, but it can also be served on slices of bread.
If you're using frozen goat cheese, you can defrost it in the refrigerator and then use it in a warm goat cheese salad or on bread.
