Warm Goat Cheese Salad — Salade de Chèvre Chaud — is a classic French bistro salad and so easy to make at home. Warm goat cheese with crisp greens and a simple vinaigrette, and serve with crusty bread. It’s perfect as a light meal or an elegant starter.
1-2 rounds of soft goat cheese, about 1 inch thick per person
Mixed greens
1 egg
Breadcrumbs, about 1/2 cup — homemade when possible
Vinaigrette dressing (olive oil, vinegar, garlic, Dijon, sea salt & pepper)
Cut cold goat cheese into rounds with a sharp, thin-bladed knife. Running the knife under water for a second often makes cutting the cheese easier. If it falls apart a bit, press it back together.
Whisk one egg in a bowl.
Add the breadcrumbs to another bowl.
Dip each slice of goat cheese in the egg and then in the breadcrumbs and coat well.
Place the rounds of goat cheese on a plate and chill for at least 15 minutes. The cheese can rest in the fridge for hours, so you can prepare the cheese ahead of time.
Make the vinaigrette in a salad bowl.
Warm a bit of olive oil in a frying pan on medium-high heat.
Fry each goat cheese around for about a minute on each side until golden brown.
Mix the salad greens with the vinaigrette and plate the salad.
Place the warm goat cheese on the salad greens and enjoy!
Try this salad with different flavors of goat cheese, herbs de Provence, or honey.
You can save leftover goat cheese rounds in the fridge for a day — just warm the goat cheese in a pan and enjoy a second salad!
