David Scott AllenProvencal RecipesSaladTaste

Warm Goat Cheese Salad with Baby Greens

When the weather is warm (hot), I love to serve a big plate of fresh greens lightly dressed with extra virgin olive oil and vinegar or lemon juice, topped with slices of grilled chicken cutlets and fresh farmers market tomatoes. I marinate the chicken in the same salad dressing ingredients, rosemary, salt, and pepper. It cooks quickly, is incredibly juicy, and really hits the spot. Sometimes, instead of chicken, I make it with a grilled steak; that’s also really good.

However, often in the summer months, we choose meatless meals like this salad with baby greens, goat cheese and pears.

Warm Goat Cheese Salad with Pears

Baby Greens with Fried Goat Cheese and Pears

David Scott Allen | Cocoa & Lavender
Look no further if you're looking for a light main course for a warm summer evening. This recipe combines sweet, fresh greens with rich, creamy goat cheese for an impeccable combination that will impresses. Want to take it a step further? Pair this dish with a crisp, dry white wine and watch your guests fawn over your expertise.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch Dish, Main Course, Salad
Cuisine American, Provencal, Vegetarian
Servings 2 people


  • 4 oz Fresh Goat Cheese chèvre
  • 2 tbsp Flour
  • 1 large Egg beaten in a wide bowl
  • 1/4 cup Panko Breadcrumbs more as needed
  • 3 tbsp Walnut Oil
  • 1 tbsp lemon juice
  • 1/2 tsp Dijon Mustard
  • pinch of Sugar
  • salt and freshly ground pepper to taste
  • 8 oz Mixed Baby Greens
  • 2 tbsp Olive Oil for frying
  • 2 small Firm-ripe Pears
  • 2 tbsp Pistachios coarsely chopped


  • Slice the goat cheese log into eight (8) disks, about 1/4-inch thick. Coat them with flour, dip in the beaten egg, and press them into the panko breadcrumbs. Set cheese disks on a plate and refrigerate them until ready to fry (may be done in advance).
  • Whisk the walnut oil, lemon juice, Dijon mustard, sugar, salt, and pepper until emulsified. Mix lettuces with the dressing and divide among two serving plates, leaving room for pears and cheese.
  • Place olive oil in a skillet heated to medium-high. Sauté the cheese disks on both sides until golden; drain on paper towels. Using a mandoline or a sharp knife, slice 1/8-inch thick slices through the pear (pop out any seeds) and arrange on one side of the plates. Add extra cubes of the unsliced portion of the pear to the salad, if desired.
  • Lightly dress the greens then mound them opposite the pear slices. Place fried goat cheese discs on top, then sprinkle with pistachios, and serve immediately.
Keyword Arugula, Goat Cheese, Salad, Vegetarian Dish, Vinaigrette
Tried this recipe?Let us know how it was!

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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