Equipment
Ingredients
Salad Base
- 100 g rocket leaves, washed and dried
- 30 g walnuts, roughly chopped and toasted
Goats' Cheese Medallions
- 150 g goats' cheese log, chilled firmly, cut into 4 thick slices
- 20 g plain flour
- 1 egg, beaten
- 30 g panko breadcrumbs
- 15 ml olive oil
Redcurrant Dressing
- 30 g redcurrant jelly
- 15 ml white wine vinegar
- 5 g dijon mustard
- 45 ml extra virgin olive oil
- salt
- black pepper, freshly ground
Nutrition (per serving)
Method
In a small mixing bowl, vigorously whisk together the redcurrant jelly, white wine vinegar, and Dijon mustard until smooth. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify. Season to taste with salt and freshly ground black pepper.
Using a sharp Chef's knife dipped in hot water, slice the chilled goats' cheese log on a cutting board into 4 even rounds.
Set up a breading station with three separate dishes: one for plain flour, one for the beaten egg, and one for the panko breadcrumbs. Coat each cheese round lightly in flour, dip into the egg, and finally press gently into the panko until fully coated.
Heat the olive oil in a frying pan over medium-high heat. Once the oil is shimmering, carefully add the breaded cheese rounds. Fry for 1 to 2 minutes on each side until crisp and deeply golden. Use a spatula to carefully flip them.
Place the rocket leaves in a large mixing bowl. Drizzle with half of the prepared redcurrant dressing and toss gently until the leaves are lightly and evenly coated.
Divide the dressed rocket between two serving plates. Carefully place two warm goats' cheese medallions on each bed of greens. Scatter the toasted walnuts over the top and drizzle with the remaining redcurrant dressing.
Chef's Notes
- If your redcurrant jelly is very firm out of the refrigerator, microwave it for 5 to 10 seconds to loosen it up before attempting to whisk the dressing.
- For the absolute best texture, chill the breaded goats' cheese rounds in the freezer for 10 minutes prior to frying. This ensures a hot, crispy exterior while keeping the center gooey but structurally sound.
- The peppery bite of the rocket is essential here to cut through the richness of the cheese and the sweetness of the dressing. Do not substitute with a mild lettuce like iceberg.
Storage
Refrigerator: 1 week — Dressing can be stored for 1 week. Salad components should be kept separately. Fried cheese does not reheat well.
