Warm French Goat's Cheese Salad (Salade De Chêvre Chaud)

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subheading: Crumbed Goats Cheese Medallions:

2 x 60g / 2oz ripened goat's cheese , each round 5 to 6cm (2 to 2.2") wide, ideally AOC (Note 1)

1 egg

2 tbsp flour , plain / all-purpose

⅓ cup breadcrumbs regular kind, else sub panko; (Note 2)

30g / 2 tbsp butter , unsalted

subheading: Salad:

2 tsp pine nuts

¼ cup walnuts

100g / 3.5oz bacon streaky; cut into 0.5 x 1.25cm (1/5 x ½") lardons

½ head of red oak or bibb lettuce (large) , washed, dried and leaves torn into 2 or 3 large pieces; (Note 3)

1 tomato large; cut into 8 wedges

½ tsp chives , finely chopped

subheading: Vinaigrette:

¼ tsp garlic , very finely minced

1 tbsp eschalot , finely diced (~ 1 tbsp); (Note 4)

¼ tsp Dijon mustard

1 ½ tbsp balsamic vinegar (the best quality you can afford)

4 ½ tbsp extra virgin olive oil (the best quality you can afford)

⅛ tsp salt

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