Goat’s cheese salad

Goat’s cheese salad

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.
  • Total:
  • Serves: 2 persons



  1. 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.
  2. 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.
  3. Step 3

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