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Fig & fried goat's cheese salad with balsamic syrup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Seasonal figs paired with crispy crumbed goat's cheese elevate this dish by Marion Grasby.
Ingredients:
  • 2 x 150g logs soft goat’s cheese (see note)
  • 150g (1 cup) plain flour
  • 2 eggs, lightly beaten
  • 160g (2 cups) panko breadcrumbs (see note)
  • 1 lemon
  • 150g baby rocket
  • 18.20 gm extra virgin olive oil
  • 6 purple figs, stems trimmed, torn into quarters
  • Vegetable oil, to deep-fry
  • 60ml (1/4 cup) balsamic vinegar
  • 36.00 gm sugar
Instructions:
  • Wrap each goat's cheese log in plastic wrap and shape into even log shapes using your hands. Place flour in a large bowl and eggs in a separate bowl. In a third bowl, combine breadcrumbs, lemon zest, and 1 teaspoon of salt. Unwrap the cheese logs and cut each into 12 slices using an oiled knife. Dust each slice with flour, dip in eggs, and coat thoroughly with the breadcrumb mixture. Place the coated slices on a large tray and chill in the refrigerator for 20 minutes.
  • While the balsamic syrup is being prepared, combine the ingredients in a small saucepan and cook over low heat, stirring constantly for 3 minutes until the sugar dissolves and the mixture becomes syrupy. Allow it to cool before using.
  • Drizzle rocket with fragrant olive oil, sprinkle with a pinch of sea salt and freshly ground black pepper, then elegantly plate. Garnish with delicious figs.
  • Heat vegetable oil in a heavy-based saucepan until it reaches 180C (you can test by making sure a cube of bread turns golden in 10 seconds). Fry crumbed cheese in 3 batches for 1 1/2 minutes each until golden brown. Remove with a slotted spoon and drain on paper towel.
  • Finish the salad by adding crispy fried cheese on top, then generously drizzle with balsamic syrup before serving.

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