Warm French Goat’s Cheese Salad

Step 1: If necessary, cut the goat’s cheese into rounds about 1.25 cm (1/2 in) thick.

Step 2: Put the flour, whisked egg and breadcrumbs in three separate small bowls.

Step 3: Coat the cheese in flour and shake off the excess. Dip it in the egg and let the excess drip off. Coat with breadcrumbs, pressing them on to adhere. Place the rounds on a plate and set aside.

Step 4: Spread the nuts in a single layer on a tray. Toast in a 180C / 375F oven for around 5 minutes, until lightly browned and fragrant. Transfer immediately to a small bowl to cool. Alternatively, toast them in a skillet over medium heat; walnuts take longer than pine nuts, so toast them in separate batches.

Step 5: Place the bacon in a cold non-stick pan and turn the heat to medium. Let the pan warm up. Once the fat starts to melt, turn the heat to high. Stir and cook the bacon until golden. Drain on paper towels.

Step 6: Shake the dressing ingredients together in a jar.

Step 7: Put the lettuce in a bowl. Arrange the tomato wedges over it, then sprinkle with the nuts and bacon.

Step 8: Melt the butter in a small non-stick pan over medium-high heat.

Step 9: When the butter is foaming, cook the crumbed cheeses for 1–1 1/2 minutes on one side, until golden. Carefully turn and cook the other side for 1 minute, until golden. Remove and drain on paper towels.

Tip: Use a non-stick pan; melted cheese can stick to the pan.

Step 10: Drizzle 2 tbsp of dressing over each salad. Arrange 2 crumbed cheeses on top of each salad and sprinkle with chives.

Step 11: Serve immediately, while the cheese is hot and melty inside.