A slice of Humboldt Fog goat cheese and seeded crisps broken into “croutons.” An idea from Lazy Dog Restaurants (photo © Lazy Dog Restaurants).
 Salad with shaved Parmigiano-Reggiano cheese (photo © Upland Restaurant | NYC).
There are standalone salads, like Greek salad, that incorporate cheese.
French homes and restaurants have often served the cheese course, served after dinner with salad.
Or is that the after-dinner salad course with cheese?
A plate of green salad is graced on top or the side of the plate with cheese.
The salad plate is served with baguette slices, crisps, crackers crostini, or toasts on the side.
Today, that slice of cheese has evolved to include options on top of the salad, such as:
Caramelized goat cheese rounds
Grilled cheese slices, such as halloumi
Individual mini crottins
Blue cheese, crumbled or sliced
Brie or Camembert, sliced in triangles
Cheddar or other semi-hard cheese, cubed, grated or sliced
Feta, crumbled, diced, sliced
Goat cheese, crumbled or sliced
Parmigiano-Reggiano/Parmesan, grated or shaved
Ricotta salata, crumbled
Popular cheeses for salads are:
Of course, you can use any cheese that goes with your salad.
Consider it an opportunity to have good cheeses more often.
THE NIBBLE Blog – Adventures In The World Of Fine Food