Warm Chèvre Salad 

About this Recipe

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By: Rachel

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

The Magic of Warm Cheeses

I like cheese… a lot. There are some cheeses that I think are perfectly nice 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 chevre? 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 it’s pan-fried to golden perfection.

Why Warm Chèvre Transforms a Simple Salad

Chèvre (goat cheese), too, is a perfectly lovely cheese as it is. Once it 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 chevre 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’s simply hard to beat.

Hazelnuts vs. Panko: The Best Coating for Chevre Salad Recipe

I can’t decide whether I prefer this warm goat cheese salad with hazelnuts or panko – it really depends on my mood. Both give the chèvre 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.

Building the Perfect Chevre Salad with Champagne Vinaigrette

Whether you’re going for hazelnuts or panko, either is just perfect. The result is simply delicious! Especially when paired with fresh, crisp greens tossed in a bright and tangy Champagne vinaigrette. The salad is the perfect counterpoint to the rich, warm bites of cheese.

This warm chevre salad is decadent but not too heavy, making it an ideal lunch or first course. Perfect for a dinner party starter or a simple weeknight treat.

A Quick Tip: Don’t Use Pistachios in Your Chevre 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 this into a full meal, it pairs beautifully with something simple and savory, like this Chicken Under a Brick. The crisp, golden chicken and this warm chèvre salad are a match made for weeknight dinners or relaxed dinner parties.

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 minutes mins

Meal Type Salad

Yield 4 Servings

Ingredients

  

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For the cheese medallions:

• 8 ounces (225g) fresh, soft goat cheese
• 2 tablespoons flour 
• 2 large eggs, beaten
• 1 cup panko (50g) or finely-chopped hazelnuts (100g)

For the salad:

• 1 clove garlic, crushed
• 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.

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.