• 300g/10½ oz goat's cheese log

  • flour, for dredging

  • 1 egg mixed with 2 tbsp milk

  • fresh breadcrumbs

  • oil, for frying

  • For the salad

  • 110g/4oz mixed salad leaves

  • 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


  • 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.

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