Lightly coat goat cheese rounds in flour, shaking off excess. Dip into egg then coat in breadcrumbs. Chill for 15 mins, until firm.
In a large frying pan, heat 1 tbsp oil over medium heat. Cook pancetta for 5-6 mins, until crisp and golden. Drain on paper towels.
Add 1 tbsp oil and fry goat cheese for 3-4 mins, turning, until golden and crisp. Drain on paper towels.
Meanwhile, combine tomatoes, frisee and chives. Toss gently with remaining oil and vinegar. Season to taste. Serve with pancetta and fried goat cheese.
baby beets, walnuts and goat cheese on top.
To make
n a salad bowl. Toss in the dressing. Crumble the goat cheese on
Heat the canola oil in a frying pan, season the chicken then sear for 5-6 mins on each side until cooked through. Transfer to a cutting board and let cool.
For the vinaigrette, whisk together the white wine vinegar, sugar and olive oil.
To serve, cut the chicken into slices and arrange on serving plates with the apricots, tomatoes, goat cheese and basil leaves. Drizzle the balsamic vinegar over the goat cheese and serve with the vinaigrette.
Arrange the watermelon slabs on 6 plates and top each with a fresh goat cheese round. Sprinkle all over with the orange zest and nigella seeds.
In a small bowl, whisk the orange juice and lemon juice with the olive oil and season with salt and pepper.
Drizzle the dressing over the watermelon and goat cheese and serve right away.
ach chicken breast. Insert the goat cheese medallions into the pockets, overlapping
Combine dressing ingredients and whisk well.
Combine bread crumbs, parmesan, and sesame seeds.
Cut each log of goat cheese into four slices. Dip each in egg and dredge in bread crumb mixture. Cover and chill two hours.
Melt butter in skillet over medium high heat. Fry goat cheese in two batches for 1-2 minutes per side or until browned. Drain on paper towels.
Toss salad with dressing. Top with olives and warm goat cheese.
To make the mustard dressing, whisk together vinegar and mustard. Whisk in oil and season.
Lightly coat a frying pan with oil. Sear pork over high heat for 2 mins per side, until browned. Reduce heat and cook for 8 mins, or until cooked to your liking. Let rest for 5 mins then slice.
Meanwhile, combine mixed greens, beets and radishes in a large bowl. Add sliced pork and dressing. Toss to coat. Serve topped with goat cheese and sprinkled with chives.
Preheat oven to 400\u00b0F. Wrap each beet in foil and roast for 35 mins, or until tender. Let cool slightly then peel and cut in 1/2.
Meanwhile, cook sweet potato in boiling salted water for 10 mins, or until tender. Drain.
Whisk together oil and vinegar. Season then toss with beets, sweet potato, spinach and nuts. Top with goat cheese and parsley.
Beat the flour, egg, beer and a pinch of salt until smooth. Heat 1/2 tsp oil in a 10 inch frying pan and cook 1/4 of the batter, turning, until browned on both sides. Remove from the pan and keep warm. Repeat with the remaining oil and batter.
Spread 1/2 of each galette with the creme fraiche (or sour cream, if using) and the other 1/2 with the pear compote. Arrange the lettuce, tomatoes, goat cheese and parsley on the creme fraiche. Season. Fold the galette in 1/2 then fold again into triangles. Garnish with parsley.
Cook asparagus in boiling salted water for 3-4 mins. Drain and rinse under cold water. Mix with mango and onions.
Whisk lime juice and zest, vinegar, chili and brown sugar. Season then gradually whisk in oil. Toss with vegetables and serve sprinkled with goat cheese and garnished with lime slices.
Slice the goat cheese into four 1/2\" disks. If the cheese crumbles, use
t cools.
Assemble each salad on its plate. First 1
nd reserve.
Prepare salad by combining salad greens of choice, beets
t room temperature until salad is assembled.
Salad:
Combine the
-inch thick.
Marinate goat cheese in pesto for 2 to
ith the shallots, pistachios, and goat cheese. In a separate bowl, whisk
eet slices.
Crumble the goat cheese over top the salad, and serve.
he lettuce into a large salad bowl. Toss in the beets
Roast beets: Wash beets and place in tin foil. Bake in 400 oven for 45 - 1 hour (depending on size). Test beets with a fork to see if cooked inside. Remove and let cool slightly. Peel and set aside. (can be done in advance).
Vinaigrette: Combine shallots, balsamic vinegar, olive oil and grainy mustard. Salt and pepper to taste. (can be done in advance).
In a bowl, add just enough dressing to coat lettuce leaves. Divide salad on plates, top with red onion and sprinkle with goat cheese.