This is a very easy dish to put together and yet, it is sophisticated enough to entertain. I usually do not add any sugar to my vinaigrettes, but here, it help balance the tanginess of the goat cheese and the apple. Hope you like it.
4 slices of fresh goat cheese, about 1 inch thick (2,5 cm)
flour, for dredging
1 egg, beaten
panko bread crumbs
vegetable oil, I used grapeseed
1 Belgian endive, finely sliced
1 or 2 handfuls watercress, tough stems removed
1/2 green apple, julienned
1 handful of walnuts, grossly chopped and toasted
1 tbsp freshly squeezed lemon juice
3 tbsp good olive oil
1 tsp honey
salt and pepper to taste
1. Set the oven to 425 F.
2. Work with cold goat cheese, right out of the refrigerator. Dip it in the flour, then the egg, then the panko. Dip again in the egg and panko. Store in the refrigerator for about 30 minutes.
3. Heat the oil over medium heat. When it is hot enough, fry the goat cheese one or two minutes on each side, until golden brown. Transfer to an oven proof dish and cook for four or five minutes in the hot oven.
4. Prepare the salad. Mix the lemon juice, olive oil and honey in a small bowl. Dress the salad with this vinaigrette (you may not need it all) and season with salt and pepper.
5. Serve the salad on top of the goat cheese and enjoy