Equipment
Ingredients
Salad Base
- 100 g rocket leaves, washed and dried
- 30 g walnuts, roughly chopped and toasted
Goats' Cheese Medallions
- 150 g goats' cheese log, chilled firmly, cut into 4 thick slices
- 20 g plain flour
- 1 egg, beaten
- 30 g panko breadcrumbs
- 15 ml olive oil
Redcurrant Dressing
- 30 g redcurrant jelly
- 15 ml white wine vinegar
- 5 g dijon mustard
- 45 ml extra virgin olive oil
- salt
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 749 kcal
- Protein
- 24 g
- Carbohydrates
- 33 g
- Fat
- 59 g
- Fiber
- 3 g
- Sugar
- 12 g
- Sodium
- 735 mg
- Saturated Fat
- 17 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 28 g
- Polyunsaturated Fat
- 12 g
- Cholesterol
- 128 mg
- Potassium
- 356 mg
- Calcium
- 247 mg
- Iron
- 4.1 mg
- Magnesium
- 73 mg
- Phosphorus
- 358 mg
- Zinc
- 2.0 mg
- Vitamin A
- 316 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 5.1 mg
- Vitamin K
- 76 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.54 mg
- Niacin
- 1.8 mg
- Folate
- 103 mcg
- Water
- 115 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, vigorously whisk together the redcurrant jelly, white wine vinegar, and Dijon mustard until smooth. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify. Season to taste with salt and freshly ground black pepper.
Using a sharp Chef's knife dipped in hot water, slice the chilled goats' cheese log on a cutting board into 4 even rounds.
Set up a breading station with three separate dishes: one for plain flour, one for the beaten egg, and one for the panko breadcrumbs. Coat each cheese round lightly in flour, dip into the egg, and finally press gently into the panko until fully coated.
Heat the olive oil in a frying pan over medium-high heat. Once the oil is shimmering, carefully add the breaded cheese rounds. Fry for 1 to 2 minutes on each side until crisp and deeply golden. Use a spatula to carefully flip them.
Place the rocket leaves in a large mixing bowl. Drizzle with half of the prepared redcurrant dressing and toss gently until the leaves are lightly and evenly coated.
Divide the dressed rocket between two serving plates. Carefully place two warm goats' cheese medallions on each bed of greens. Scatter the toasted walnuts over the top and drizzle with the remaining redcurrant dressing.
Chef's Notes
- If your redcurrant jelly is very firm out of the refrigerator, microwave it for 5 to 10 seconds to loosen it up before attempting to whisk the dressing.
- For the absolute best texture, chill the breaded goats' cheese rounds in the freezer for 10 minutes prior to frying. This ensures a hot, crispy exterior while keeping the center gooey but structurally sound.
- The peppery bite of the rocket is essential here to cut through the richness of the cheese and the sweetness of the dressing. Do not substitute with a mild lettuce like iceberg.
Storage
Refrigerator: 1 week — Dressing can be stored for 1 week. Salad components should be kept separately. Fried cheese does not reheat well.
Troubleshooting
Goats' cheese melts entirely and loses its shape in the pan
Cause: The cheese was too warm before frying or the oil was not hot enough to form a quick crust
Fix: Remove immediately from the heat and scoop the melted cheese over the salad as a warm dressing element
Prevention: Ensure the cheese is thoroughly chilled before breading, and test that the oil is shimmering hot before adding the medallions
Dressing separates or splits
Cause: The olive oil was added too quickly
Fix: Add a tiny drop of hot water or an extra pinch of mustard and re-whisk vigorously until it comes back together
Prevention: Add the oil in a slow, steady stream while whisking vigorously
Cultural Context
This dish is heavily inspired by the classic French Salade de Chevre Chaud, a beloved bistro staple that became highly popular in the late twentieth century. The interplay of warm, earthy cheese with a sharp, sweet vinaigrette perfectly demonstrates the French culinary philosophy of balancing temperatures, textures, and flavor profiles on a single plate.
