French Warm Goat Cheese Salad (Salade de Chèvre Chaud)
This Warm Goat Cheese Salad, or Salade de Chèvre Chaud, is a beloved classic found on many French bistro menus. A delightful mix of fresh lettuce, tomatoes, nuts and bacon, it’s topped with crispy, warm and melty goat cheese toasts—transforming this dish from simple to extraordinary! To recreate this at home, focus on using high-quality ingredients, and you’ll quickly understand why the French adore this salad so much. What is a French Warm Goat Cheese Salad? If you are a goat cheese lover like me, you’re in for a treat!…
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 5oz (120g) ripened goat cheese, cut in 6 x 20g slices
- 6 slices country bread or baguette
- 1 tbsp (15ml) extra virgin olive oil
- ¼ tsp freshly ground black pepper
- 3.5oz (100g) lardons or bacon strips, cut into matchsticks
- 1/3 cup (40g) walnuts, roughly chopped
- 1 large tomato
- 1/2 medium sized lettuce (Batavia, Romaine or Frisée)
- 1 tbsp fresh parsley
- ¼ cup French vinaigrette, for serving.
Instructions
- 1
Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with parchment paper.
- 2
In a frying pan, fry the lardons (or bacon strips, cut into matchsticks) for 5 minutes, until crisp. Set the lardons aside, without washing the pan. Add the chopped walnuts to the pan and warm them for 2 minutes until they smell toasty. Set aside.
- 3
Cut the tomato into wedges. Wash and dry the salad, plucking the leaves and hand-tearing them into large pieces.
- 4
Cut the goat cheese into 6 coins and place each onto its own slice of bread. Season with black pepper and top each toast with a drizzle of olive oil. Place toasts onto prepared baking sheet and bake for 10 minutes, finishing with 1 minute under the broiler.
- 5
Meanwhile, assemble the salad. Divide the salad pieces onto 2 salad plates. Top with equal parts of tomato wedges, cooked lardons and toasted walnuts. Sprinkle with fresh parsley and about 2 tablespoons of Vinaigrette on each plate.
- 6
Top with the goat cheese toasts right out of the oven, serve immediately.