Go Back
Warm French Goat’s Cheese Salad
marie

Warm French Goat’s Cheese Salad – Rich, Comforting & Elegantly Savory

This warm French-inspired goat’s cheese salad combines golden crumbed goat cheese medallions, crisp lettuce, juicy tomatoes, toasted nuts, and savory beef -style lardons, all finished with a silky balsamic vinaigrette. Elegant yet comforting, it’s a show-stopping salad perfect for special lunches or cozy dinners.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, LUNCH, Salad
Cuisine: French
Ingredients Method Notes

Ingredients
  

beef or turkey beef-style strips
  • 2 rounds ripened goat’s cheese about 60 g each
  • 1 piece egg lightly beaten
  • 2 tbsp plain flour
  • 0.33 cup breadcrumbs regular or panko
  • 30 g unsalted butter for pan-frying
Salad Components
  • 2 tsp pine nuts
  • 0.25 cup walnuts
  • 100 g beef or turkey bacon-style strips cut into small lardons (pork-free alternative)
  • 0.5 head red oak or bibb lettuce washed and torn
  • 1 piece large tomato cut into wedges
  • 0.5 tsp fresh chives finely chopped
Balsamic Vinaigrette
  • 0.25 tsp garlic very finely minced
  • 1 tbsp eschallot (shallot) finely diced
  • 0.25 tsp Dijon mustard
  • 1.5 tbsp balsamic vinegar
  • 4.5 tbsp extra virgin olive oil
  • 0.125 tsp salt

Method
 

  1. Cook beef or turkey beef-style lardons in a cold pan over medium heat until crisp and golden. Drain on paper towel.
  2. Toast pine nuts and walnuts in a 180°C (350°F) oven for about 5 minutes until lightly golden and fragrant. Cool.
  3. Cook beef or turkey bacon-style lardons in a cold pan over medium heat until crisp and golden. Drain on paper towel.
  4. Combine garlic, eschallot, Dijon mustard, balsamic vinegar, olive oil, and salt in a jar. Shake well to emulsify.
  5. Arrange lettuce, tomato wedges, toasted nuts, and crispy lardons in a large bowl or platter.
  6. Melt butter in a non-stick skillet over medium-high heat. Fry goat’s cheese medallions for 1–1½ minutes per side until golden and crisp. Drain briefly.
  7. Lightly dress the salad with vinaigrette, top with warm goat’s cheese medallions, garnish with chives, and serve immediately.

Notes

For a vegetarian version, omit the beef-style strips or replace with roasted mushrooms or smoked tofu. Gluten-free breadcrumbs can be used if needed. Serve immediately for the best contrast of warm cheese and crisp greens.