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When I moved to Nice, Salade Chèvre Chaud (warm goat cheese salad) become a staple in my household. There’s something magical about the way creamy, tangy chèvre melts atop crisp baguette slices, nestled on a bed of fresh greens. I love to enjoy this classic French salad with a chilled glass of rosé on the balcony, soaking in the Côte d’Azur sunshine and truly profiting from the moment, as the French say. It’s a simple pleasure that never fails to transport me straight to the heart of Provençal living.
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Servings: 2 people
Course: Recipes
Ingredients Method Notes

Ingredients
  

  • 1 head romaine lettuce
  • 1 large red onion
  • 1 red bell pepper
  • 120 g (about 1/2 cup) goat cheese
  • 75 g (about 1/2 cup) lardons
  • Half a baguette sliced into 8 pieces (about 1/4 inch thick)
  • Olive oil for cooking and dressing
  • Salt and pepper to taste
  • 1 tsp Dijon mustard
  • 1 garlic clove very finely chopped
  • 1 tbsp apple cider vinegar
  • 1 lemon optional, for a squeeze of citrus in the dressing

Method
 

  1. Cook the Lardons: Heat 1 teaspoon olive oil in a pan over medium heat. Add 75 g lardons and sauté until crispy. Transfer the lardons to a paper towel-lined bowl to absorb excess fat.
  2. Sauté the Vegetables: In the same pan (do not clean it), add the sliced onions (from 1 large or 2 small red onions) and strips of 1 red bell pepper. Sauté until softened, adding a splash of olive oil and a pinch of salt and black pepper as needed. Stir occasionally to prevent burning. Remove the paper towel from the bowl of lardons, then add the sautéed onions and peppers to the bowl and mix. Set aside to cool or place in the fridge to speed cooling.
  3. Toast the Crostini: Add a drizzle of olive oil to the same pan over medium heat. Add the 8 slices of baguette (from 1/2 baguette, about 1/4 inch thick) in a single layer. Toast for 1–2 minutes per side, or until golden brown, adding more olive oil as needed. Remove from the pan.
  4. Warm the Goat Cheese: Place the 8 slices of goat cheese (120 g, about 1/2 cup) in the same pan on low heat. Cook for 30 seconds to 1 minute per side, until slightly softened. Place each slice on a toasted crostini.
  5. Make the Dressing: Whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 finely chopped garlic clove, a pinch of salt, 1/8 teaspoon black pepper, and a squeeze of lemon if desired.
  6. Assemble the Salad: Toss the lardon and vegetable mixture with the dressing.
  7. Serve: with the goat cheese crostinis on top or on the side. Best with a glass of Côtes De Provence Rose!

Notes

Bonus Tip: Don't Waste the Other Half!
Save the other half of the baguette to make delicious bread pudding or crispy homemade croutons.