Goat’s cheese salad

  • serves 2
  • Easy

Quick and easy but impressive goat's cheese and bacon salad that's ready in just 20 minutes. The pecans are a simple addition but give the salad a bit of extra crunch. Chicory is available all year round, but is best from January through to mid-March.



  • frisée lettuce ½ head, washed and root trimmed off
  • chicory 1 head, split into leaves
  • pecans 1 handful, toasted
  • goat’s cheese log about 100g, each cut into quarters
  • sourdough bread 2 slices, toasted and cut into 8 big croutons
  • bacon 4 rashers, chopped
  • olive oil
  • red wine vinegar or raspberry vinegar 2 tbsp


  • Step 1

    Cut the frisée into manageable lengths to eat and shred the chicory leaves, arrange on a flat plate. Sprinkle on the pecans. Divide the goat’s cheese between the croutons and grill briefly. Meanwhile, fry the bacon in 1 tbsp oil until very brown, add the vinegar to the pan and season. Spoon the bacon and dressing over the leaves and add croutons.

Nutritional Information

  • Kcals 478
  • Carbs 16.6g
  • Protein 21.4g
  • Fat 36.7g
  • Saturates 12.4g