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

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Ingredients

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))
30g / 2 tbsp butter (, unsalted)
2 tsp pine nuts
1/4 cup walnuts
100g / 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

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