Close your eyes and imagine the fresh saltwater air and buttery pastry swirling around you. The turquoise blue waters stretch out beneath cliffs, where homes are scattered across the hillsides—like a scene from a postcard. It feels surreal when you're standing there, taking it all in. This Air-Fryer Herb Crusted Goat Cheese & Pear Salad was featured on bistro menus all over the south of France, adding to the magic of French cuisine. The mix of tastes and textures just works, perfectly complementing one another.
Nice, France would definitely be among the top favorite destinations of my life. As magical as it sounds, nothing compares to actually being there. The Promenade des Anglais is famous, often captured in countless photographs of the beautiful blue waters stretching down the coast, leading to the long pier where you can take it all in. But some of the best places are the ones off the beaten path—those small bistros tucked away in hidden alleys, where you can stroll along cobblestone paths beneath decorative shutters and balconies, soaking in the true essence of the South of France.
This salad is inspired by the French bistro classic, Salade de Chèvre Chaud, which loosely translates to "Salad with Warm Goat Cheese." But this version is so much more. We use the air fryer to bake the herb-panko crusted goat cheese, and top it off with a homemade pear vinaigrette for an extra layer of flavor.
Salads don’t have to be basic. In fact, they can be a blank canvas, offering endless creative possibilities to transform them into something more than just a plate of leaves. 😄
The French totally confirm this with their classic recipe, which is not only filling but such a unique take on salad toppings. The goat cheese is like a vegetarian dream—usually, I’m the one asking to hold the grilled chicken or breaded shrimp, but this time, the crispy, breaded goodness of goat cheese is the star of the show. Every bite is packed with flavor, perfectly rounded out by the pear vinaigrette.
Ingredients
This Herb Crusted Goat Cheese Pear Salad is a perfect blend of romaine, mixed greens, Bartlett pears, Marcona almonds, and goat cheese.
- Romaine
- Spring Mix
- Goat Cheese
- Bartlett Pears
- Marcona Almonds
See recipe card for quantities.
Storage
For the air-fried goat cheese, it should last around 3–4 days in the fridge, stored separately from the salad. Make sure it's in an airtight container to preserve its texture.
For the fresh vinaigrette, it should last around 5–7 days in the fridge. Keep it in an airtight container, and give it a good shake before using, as it might separate over time.
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📖 Recipe
Air-Fryer Herb Crusted Goat Cheese Pear Salad
Ingredients
Pear Vinaigrette
- 1 cup Pear Nectar or Juice
- ½ cup Vegetable Oil
- 1 tablespoon Champagne Vinegar
- 1 clove Garlic, minced
- 1 tablespoon Dijon Mustard
- 1 teaspoon Honey
- Salt
- Pepper
Salad
- 1 Large Romaine Heart, chopped
- 5 oz Bag of Spring Mix Lettuce
- 2 Bartlett Pears, sliced
- ½ cup Marcona Almonds
- ½ English Cucumber, chopped
Herb Panko Crusted Goat Cheese
- 10 oz Goat Cheese (see notes)
- 1 ½ cups Seasoned Panko Breadcrumbs
- ½ cup Flour
- 2 eggs
- Cooking Spray
Instructions
Pear Vinaigrette
- Combine all of the ingredients, whisk until smooth and emulsified.
Herb Panko Crusted Goat Cheese
- Slice the goat cheese into evenly sized discs, then gently press each one with your hands until they are about 2–3 inches in diameter. You should get about 8-10 discs of goat cheese.
- Place the goat cheese discs on a plate and put inside the Freezer for about 5 minutes.
- Pre-heat Air-Fryer to 375 °F
- Prep 3 separate bowls, one bowl with the whisked eggs, one bowl with the flour, and another with the seasoned panko bread crumbs.
- After 5 minutes, remove the goat cheese from the freezer. Line up your bowls in this order: flour - egg - breadcrumb. Dip each goat cheese dip into the flour first, then the egg, then the breadcrumb. Repeat the egg and panko steps a second time for each goat cheese disc.
- Lightly spritz each side of the panko-crusted goat cheese and line inside your Air-Fryer with some space between each.
- Bake the goat cheese for 13–15 minutes, checking towards the end to ensure they don’t burn.
Pear Salad
- While the goat cheese is cooking, prep all of your salad ingredients.
- Once everything is chopped, combine the lettuce, sliced pears, cucumbers, and Marcona almonds in a salad bowl or serving platter.
- Place the finished Herb-Panko Crusted Goat Cheese on Top. To Serve, add salad to each plate, top with 1 or 2 pieces of goat cheese on top and drizzle with the pear vinaigrette.
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