Ingredients
300g/10½oz goats' cheese log
flour, for dredging
1 egg mixed with 2 tbsp milk
fresh breadcrumbs
oil, for frying
For the salad:
mixed salad leaves, about 110g/4oz
1 small avocado, peeled and diced
55g/2oz walnuts, lightly toasted and skinned
20 small black olives
For the dressing:
4 tbsp olive oil
4 tbsp walnut oil (or hazelnut or vegetable)
2 tbsp red wine vinegar
1 tsp Dijon mustard
salt and freshly ground black pepper
chervil leaves, to garnish
Method
1. Allow the goats' cheese to come to room temperature. Dip a knife in hot water, and slice the log into 4 even slices.
2. Dredge each slice in flour, and then dip in the egg wash and finally into the breadcrumbs, pressing into the breadcrumbs firmly to cover each piece.
3. In a small bowl, simply whisk together all the dressing ingredients. Taste for seasoning.
4. Heat a frying pan over moderate heat. Pour in enough vegetable oil to coat the bottom of the pan by 5mm/¼in.
5. When the oil is hot, carefully place in the goats' cheese slices and cook quickly until crisp and golden brown on each side, about 2 minutes each side. Remove and drain on kitchen towels.
6. Toss the salad leaves, avocado, walnuts and olives in half of the dressing. Place the salad in the centre of each plate, and top with the goats' cheese. Spoon a little more vinaigrette around, and arrange a few chervil leaves around.
