This salad’s been on the backburner for a while now, but I found some lovely fresh figs yesterday at a new deli that opened up near me.
Then I spent a nice long time perusing the deli’s shelves for any manner of new cheeses, oils, dressings, I could go on and on here… I know it’s important to support local business and farmers and such, but when your local industry is just not producing what you want, you have to buy imported.
I’ve been looking for raspberry balsamic glaze for quite a while now, so when I managed to find it, imported of course, along with the figs, I skipped straight to the cheese section for some goat’s cheese.
Fried Goat’s Cheese and Fig Salad with Raspberry Balsamic Glaze
- 150g soft goat’s cheese
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 egg (lightly beaten)
- 150g baby spinach (or rocket)
- 4 figs (fresh, stems cut off, cut into quarters)
- 2 tablespoons olive oil
- 4 tablespoons raspberry balsamic glaze*
- Vegetable oil for deep-frying
- Set up three bowls, one containing the flour, another the egg and a third with the panko breadcrumbs.
- Using a sharp knife that’s been lightly greased with oil, cut the goat’s cheese into 12 segments.
- Roll each segment into a ball and then flatten gently.
- Working with one piece of cheese at a time, coat the cheese in the flour, dip in the egg and then cover with the panko breadcrumbs.
- Place the prepared cheese pieces on a plate or sheet pan and refrigerate for 20 minutes.
- While the cheese is chilling, toss the baby spinach or rocket with olive oil and season with salt and pepper. Divide among two bowls and top with the fresh figs.
- Fill a heavy-based frying pan with enough vegetable oil to fry the cheese pieces and heat over medium heat (the oil should be ready when a few panko breadcrumbs sizzle and turn golden in 10 seconds).
- Working in two to three batches, add the crumbed cheese to oil and fry for approximately two minutes on each side, or until golden. Remove cooked cheese with a slotted spoon and drain on paper towels.
- Top the salad with the fried goat’s cheese, drizzle with the raspberry balsamic glaze and serve.
* If you can’t find raspberry balsamic glaze, you can make your own balsamic glaze. In a small saucepan over low heat, combine ¼ cup of balsamic vinegar and 2 tablespoons of sugar (both brown and white sugar work well). Stir for about 3 minutes or until the sugar dissolves and has become syrupy. Allow to cool before adding it to the salad.