About this Recipe

By: Rachel

There’s something special about the way warm cheese can elevate a dish—especially when it’s chèvre. This warm chèvre salad is one of those recipes that feels indulgent without being over the top. This French goat cheese salad is crisp, creamy, tangy, and satisfying.

The Magic of Warm Cheeses

I like cheese… a lot. There are some cheeses that I think are perfectly fine as they are—like soft goat cheese, or brie—but when hot, they turn into something far more delicious. I could take or leave brie on a cheese platter. But once it has been baked (preferably in a puff pastry crust and drizzled with honey, turning it into a fondue-like puddle)… I will fight you for the last bite.

And chèvre? It’s no different. Warmed through until it’s soft and creamy, it brings an entirely new level of richness to a salad, especially when pan-fried to golden perfection.

Why Warm Chèvre Transforms a Simple Salad

Once chèvre has been sliced into medallions and pan-fried, crusted in toasty nuts or crispy panko, to warm, creamy goodness, it becomes something else entirely. This transformation is exactly what makes a warm chèvre salad so satisfying. The contrast between the crisp greens and the melty, golden rounds of goat cheese creates a balance of texture and flavor that is hard to beat.

Hazelnuts vs. Panko: The Best Coating for Chèvre Medallions

I can’t decide whether I prefer this warm chèvre salad with hazelnuts or panko—it really depends on my mood. Both give the goat cheese a beautiful crust and satisfying crunch, but each brings its own flavor: panko is light and crispy, while hazelnuts add a rich, toasty depth. If you’re cooking for anyone who’s gluten-free, or observing Passover, chopped nuts make an excellent (and easy) alternative to panko—just skip the flour.

You can prepare this salad ahead of time by slicing the goat cheese into medallions and coating them in the hazelnuts or panko. Simply refrigerate until ready to fry.

Building the Perfect Warm Chèvre Salad with Champagne Vinaigrette

Once you have fried your goat cheese medallions and paired them with fresh, crisp greens, all you need is a bright and tangy Champagne vinaigrette. The salad is the perfect counterpoint to the rich, warm bites of cheese.

This French goat cheese salad is decadent but not too heavy, making it an ideal lunch or first course, and perfect for a dinner party starter or simple weeknight treat.

A Quick Tip: Don’t Use Pistachios in Your Chèvre Salad

Finally, a word of warning. Any fan of Elizabeth Zott’s would know this (and I certainly should have known), but you cannot substitute pistachios for hazelnuts in this warm goat cheese salad recipe. The results will be disastrous…. take it from me!

If you’re turning the salad into a complete meal, know that it pairs beautifully with something simple and savory, like this Chicken Under a Brick. The crisp, golden chicken and warm chèvre salad are a match made in heaven.

Beverage Pairing

By: Olivia

Greens love a beautiful Sauvignon Blanc, especially a bright French one. There is nothing more classic than a beautiful vinaigrette and a French Sauv Blanc. Erikka from Violet Wine suggests two different classics. The Loire Valley in France has two awesome and distinct regions. A Sancerre is crisp and lean, and a Pouilly-Fumé is a bit denser and fuller-bodied.

Warm Chèvre Salad

This simple warm chèvre salad features pan-fried goat cheese over bright greens dressed in a memorable Champagne vinaigrette.

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Ready In 30

Meal Type Salad

Good For French, Vegetarian

Yield servings

Equipment

Chef's Knife
Cutting board
Quarter-sheet pan
Cast-iron skillet
Mixing bowls
Kitchen scale or measuring cups and spoons
Measuring cups and spoons or kitchen scale

Ingredients

For the cheese medallions:

8 ounces (225g) fresh, soft goat cheese
2 tablespoons all-purpose flour
2 large eggs beaten
1 cup (50g) panko (or substitute finely-chopped hazelnuts)

For the salad:

1 clove crushed garlic
2 tablespoons Champagne vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon green onions minced
¼ cup (60mL) good-quality olive oil
Kosher salt and freshly-ground black pepper
12 ounces (340g) fresh salad greens

Step by Step Instructions

Step 1

Stick the goat cheese in the freezer for a few minutes, which makes it easier to slice cleanly. Do this while you set up a breading station: three shallow dishes each with flour, beaten egg, and nuts or panko.
Prepare a sheet pan lined with parchment.

Step 2

Slice the goat cheese into 8 medallions. Dip each first in flour, then egg, then nuts or panko, coating each piece evenly.
Lay each on the lined sheet pan and return the medallions to the freezer while you make the salad dressing and heat the oil—this helps the goat cheese stay together while frying. (You don't want them to freeze completely—just enough to firm them up).

Step 3

Now prepare the vinaigrette.
Rub the inside of a medium bowl well with the crushed garlic, then discard the clove or reserve for another purpose. In the bowl, whisk together the Champagne vinegar, lemon juice, Dijon mustard, honey, and green onions.
Drizzle in the olive oil while whisking briskly to emulsify. Season with salt and pepper to taste.

Step 4

Next, fry the cheese. Pour olive oil into a large, heavy skillet, ensuring the entire bottom of the pan is covered. Heat over medium-high heat until shimmering.
Fry the goat cheese medallions in the oil for about 2 minutes per side (each piece should be golden-brown, and warm throughout). Set aside to drain on a paper towel.

Step 5

Pour the dressing into the large bowl with the greens, and toss to combine. Add the remaining greens, and toss again to coat evenly.
Distribute the dressed greens equally among four serving dishes. Top with the warm goat cheese medallions, and serve immediately.