Salade de Chèvre Chaud

Nagi Maehashi’s selected salade de chèvre chaud layers cool salad vegetables with golden, pan-fried goat-cheese medallions. Developed with chef Jean-Baptiste Alexandre, this version includes both pine nuts and walnuts, bacon and a balsamic vinaigrette.

Rind-ripened goat cheese is cut into rounds, coated in flour, dipped in whisked egg and covered with ordinary breadcrumbs. Excess flour and egg are shaken or allowed to drip away before the crumbed rounds are set aside.

Pine nuts and walnuts are toasted and cooled, while streaky bacon cooks in its own rendered fat before draining. Garlic, shallot, Dijon mustard, balsamic vinegar, extra-virgin olive oil and salt are shaken together for the dressing.

Red oak lettuce and tomato wedges form the salad base, topped with the nuts and bacon. The crumbed cheese fries in unsalted butter until both faces are golden and is then drained.

Each salad receives a measured spoonful of dressing, two cheese medallions and chopped chives just before immediate service. The contrast is between cool vegetables and hot, melting cheese; Maehashi also suggests separate warm, buttered bread for a more substantial meal.