Salade de Chèvre Chaud with Lentil and Arugula Side

• 200 g green lentils⇄
• 750 ml water⇄
• 1 piece bay leaf⇄

Rinse lentils thoroughly, then place in a medium saucepan with water and a bay leaf; bring to a boil over medium-high heat, then reduce to a simmer and cook for 20–25 minutes until tender but still holding shape, checking for a slight bite as a visual cue.

💡 Avoid overcooking the lentils — they should retain a firm texture to complement the softer elements of the meal.

• 200 g goat cheese log⇄
• 60 g walnuts, finely crushed⇄

Cut the goat cheese into 4 thick rounds; roll each round in crushed walnuts, pressing gently to ensure they adhere evenly, then place on a lined baking sheet and chill in the fridge for 10 minutes to firm up.

💡 Chilling the cheese before coating prevents it from becoming too soft and sticky during handling.

• 80 g lardons⇄

Place lardons in a dry skillet over medium heat; cook for 5–7 minutes, stirring occasionally, until golden and crispy, ensuring fat renders out; reserve 1 tablespoon of the warm rendered fat for the vinaigrette.

💡 Use a slotted spoon to remove lardons to keep as much fat in the pan as possible for the dressing.

• 30 ml extra-virgin olive oil⇄
• 15 ml lemon juice⇄
• 5 g Dijon mustard⇄
• 2 g salt⇄
• 1 g black pepper⇄
• 100 g arugula⇄

Drain cooked lentils and let cool slightly for 2–3 minutes; in a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper; toss the warm lentils and fresh arugula with the dressing in a large bowl until evenly coated.

💡 Tossing the lentils while still warm helps them absorb the dressing flavors more deeply.

• 45 ml walnut oil (or extra-virgin olive oil)⇄
• 15 ml sherry vinegar⇄
• 5 g Dijon mustard⇄
• 15 ml warm lardon fat⇄
• 2 g salt⇄
• 1 g black pepper⇄
• 200 g frisée and radicchio mix⇄

In a small bowl, whisk together walnut oil, sherry vinegar, Dijon mustard, and the reserved warm lardon fat; season with salt and pepper, then immediately toss with the frisée and radicchio mix in a large bowl until lightly coated.

💡 Dress the greens with warm fat to slightly wilt the frisée, softening its natural bitterness.

Preheat the grill to high (about 250°C); place the prepared goat cheese rounds under the grill for 3–4 minutes until the walnuts are toasted golden and the cheese softens to a molten texture, watching closely for slight bubbling as a visual cue.

💡 Stay vigilant during grilling — the cheese can go from perfect to charred in just 30 seconds.