Try our goat's cheese salad then check out our chicken panzanella, chicken caesar salad, grilled halloumi salad and more salad recipes.

How to make the perfect goat's cheese salad: cook's tips

  • Change up the salad leaves to your fave – this salad will work well with almost any. How about lollo rosso, frisée, or any other bitter small lettuce leaf, washed and roots trimmed off.

Can it be made in advance? You can toast the pecans in advance.

Goat's cheese salad recipe


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


  • STEP 1

    Cut the frisée into manageable lengths and shred the chicory leaves, arranging on a flat plate or platter. Sprinkle on the pecans. Divide the goat’s cheese between the croutons on a small baking tray and grill briefly under a high heat.

  • STEP 2

    Meanwhile, fry the bacon in 1 tbsp oil until deeply golden. Add the vinegar to the pan – it will sizzle so carefully swirl/stir to combine and lightly season.

  • STEP 3

    Spoon the bacon and dressing over the leaves and add the croutons and goat’s cheese. Serve.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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