RECIPE: Crumbed & Fried Chèvre with Green Salad, Raisins & Mustard Vinaigrette

Image Credit: Taste.com.au

Serves two as a starter or light lunch.

Cut the Rondin into rounds about 2cm thick. If it's very soft, pop the slices in the freezer for 15 minutes — they'll firm up enough to handle without losing their creamy interior.

Set up three shallow bowls: plain flour seasoned with salt and pepper, a beaten egg, and fine breadcrumbs (panko works, but proper dried sourdough crumbs are better). Dust each round in flour, dip in egg, then press into breadcrumbs until evenly coated. Rest them in the fridge for at least 10 minutes — this helps the coating set.

The vinaigrette: Whisk together one tablespoon of Dijon mustard, two tablespoons of red wine vinegar, and four tablespoons of extra virgin olive oil. Season with salt, pepper, and a pinch of sugar to balance the mustard's bite. Set aside.

The salad: Toss a generous handful of mixed leaves — rocket, baby spinach, frisée if you can find it — with a scattering of raisins (golden sultanas are lovely here too). Dress lightly.

To fry: Heat a generous glug of olive oil (or butter, or both) in a non-stick pan over medium-high heat. Fry the crumbed rounds for about 90 seconds per side — you want golden and crisp on the outside, molten and oozing within. Don't walk away; they go from perfect to overdone quickly.

Pile the dressed salad onto plates, nestle the hot fried chèvre rounds on top, and hit it with a final drizzle of vinaigrette and a crack of black pepper.

Drink: A crisp Sancerre or Pouilly-Fumé. Sauvignon Blanc's citrus cut is the classic match for fried goat's cheese — it mirrors the lemony tang of the chèvre while slicing through the richness of the crumb.