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

Bahan-bahan (2 porsi)

• 2 x 60g / 2oz ripened goat's cheese (, each round 5-6cm (2-2.2") wide, ideally AOC (Note 1))
• 1 egg
• 2 tbsp flour (, plain / all-purpose)
• 1/3 cup breadcrumbs (regular kind, else sub panko; (Note 2))
• 30 g / 2 tbsp butter (, unsalted)
• 2 tsp pine nuts
• 1/4 cup walnuts
• 100 g / 3.5oz bacon (streaky; cut into 0.5 x 1.25cm (1/5 x 1/2") lardons)
• 1/2 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)
• 1/2 tsp chives (, finely chopped)
• 1/4 tsp garlic (, very finely minced)
• 1 tbsp eschalot (, finely diced (~ 1 tbsp); (Note 4))
• 1/4 tsp Dijon mustard
• 1 1/2 tbsp balsamic vinegar ((the best quality you can afford))
• 4 1/2 tbsp extra virgin olive oil ((the best quality you can afford))
• 1/8 tsp salt