This recipe came to mind from a dinner Jonas and I had enjoyed at Apothecary 1878 in Adelaide. Jonas ate shallow fried goats' cheese drizzled with honey and it was quite good.
Apothecary 1878 is a great restaurant and anyone visiting Adelaide really should eat there if they can.
Anyway, one evening Jonas was coming home earlier than usual, which meant we could have dinner together. I decided to surprise him with a bit of a feast. This was one of the courses I made and is a particularly delicious and calorie loaded winter salad. It could easily be a summer entree too.
Any excuse to eat goats' cheese I say!
Fried Chevre with Honey
Anna's very own recipe. Serves 2.
100g soft chevre log
2 teaspoons honey
Olive oil, for frying
Flour, for dusting
Freshly ground pepper to taste
2½ cups baby rocket
1 teaspoon Dijon mustard
1 teaspoon honey
1½ tablespoons olive oil
2 tablespoons apple cider vinegar
1. Combine all dressing ingredients except rocket in a container, seal and shake vigorously until cloudy and well mixed.
2. Combine dressing and rocket in a bowl and toss to coat salad. Pile rocket decoratively in centre of two serving plates.
3. Slice chevre log into 1cm thick rounds. Dust with flour.
4. Heat some olive oil in a frying pan. When ready, gently ease cheese onto pan and fry for 10 seconds. Flip cheese gently and fry another 10 – 20 seconds, or until you see the cheese beginning to melt.
6. Remove from pan and arrange on top of rocket.
7. Drizzle with honey and freshly milled pepper and serve immediately.