Ingredients

The following ingredients have 4 Servings
  • 125ml (½ cup) olive oil
  • 45 ml (3 tbsp) balsamic vinegar
  • 3g (½ tsp) dijon mustard
  • 1 shallot, chopped finely
  • 1 clove or garlic, crushed
  • 3g (1 tbsp) fresh chives, chopped
  • 2 rolls of goat’s cheese, with rind
  • 60ml (¼ cup) vegetable oil
  • 150g (1 cup) plain flour
  • 180g (1½ cup) panko crumbs
  • 1 large egg
  • 200g (6⅔ cup) spinach, washed
  • 12g (2 tbsp) walnuts, crushed
  • 8 sundried tomato halves, roughly chopped

Instruction

  • In a mixing bowl, whisk together the olive oil, balsamic vinegar and the dijon mustard until thicken and fully combined. Stir through the shallot, garlic and chives. Set aside.
  • Cut the goat’s cheese into 3cm (1½ inch) rounds.
  • Heat the oil in a frying pan over a medium heat.
  • Place the flour on one plate, the panko crumbs on another and in a bowl whisk the egg.
  • Coat the goat’s cheese rounds in the flour then dip in the egg and finally coat with the panko crumbs.
  • Place the coated goat’s cheese rounds into the frying pan and cook on both sides until golden brown. This should take about 1 or 2 minutes on each side. 
  • Plate the spinach and toss through the dressing, sprinkle the walnuts and sundried tomatoes over and then top with your fried goat’s cheese rounds. I drizzled some balsamic glaze over the top but this is just for aesthetics. 
  • Serve immediately. Enjoy!