Creamy goat's cheese is offset by bitter chicory and sweet clementine wedges in this seasonal winter salad recipe.
- 3 clementines
- 1tsp red wine vinegar
- 3-4 tbsp extra virgin olive oil
- 4 x 100g firm rinded goat's cheese rounds
- Plain flour to dust
- 1 egg, beaten
- 100g panko breadcrumbs, mixed with 1tbsp finely chopped fresh oregano
- Olive oil to fry
- 4 large red chicory, quartered
- Handful of parsley stalks, leaves picked
- Take the clementines and use a sharp knife to remove the skin and segment them into a bowl. Squeeze the juice from the pith into a small bowl and whisk with the red wine vinegar and plenty of seasoning. Whisk in the extra virgin olive oil and set aside.
- Dust each of the goat’s cheese in flour then dip in egg, and then in the breadcrumbs and oregano.
- Heat a good layer of oil in a non-stick frying pan and fry the goats cheese until golden on both side. Set aside on kitchen towel.
- Meanwhile, heat a griddle pan (or frying pan) to high, brush the chicory in olive oil and sear until charred and tender.
- Arrange the chicory onto plates, scatter with the clementine segments and the parsley leaves. Drizzle with the dressing and top with a crispy golden goats cheese. Serve straight away.