Goat's cheese, apple & beetroot salad

14th April 2016

This dish is an assault course for wine, with everything from fruity apple to earthy beetroot - and you need something that'll cut through the goat's cheese, too. Luckily, this wine has a rich creaminess and seam of acidity to counter those tricky ingredients - a really lovely match.
Serves 2

Ingredients

    60g fresh breadcrumbs
    6g caraway seeds
    25g flour
    2 medium Waitrose British Blacktail
    Free Range Eggs
    2 x 1 OOg Waitrose Chevre Blanc cheese Oil to shallow fry
    2 cooked and peeled beetroot, roughly sliced into quarters
    1 eating apple, such as Braeburn, cored
    and sliced roughly into thin slices 1 tbsp cider vinegar
    2 tbsp rapeseed oil
    Small handful pea shoots
    40g walnuts, roughly chopped

Method

1 Tip the breadcrumbs into a bowl and stir in the caraway seeds. Then sift the flour into a second bowl. Finally crack the eggs into a third bowl and beat them.

2 Unwrap the cheese and, taking one at a time, drop it into the flour, then into the eggs and finally into the breadcrumbs. Dip the cheese into the egg for a second dunk and then finish with a second coating of crumbs. Then repeat with the second cheese.

3 Pour about 1/2 cm depth of oil into a small frying pan over a medium-high heat. When hot, carefully lay the crumbed cheeses into the oil and cook for about 3 minutes each side, or until the crumbs are nicely browned and crisp. Tip the pan a little to help pool the oil and fry the sides of the cheese.

4 Remove the fried cheese and place on a piece of clean kitchen roll to drain any excess oil.

5 Quickly toss together the cut beetroot, apple, cider vinegar and rapeseed oil, and divide between 2 plates. Top each with a few pea shoots and chopped walnuts, then add the cheese and drizzle with the dressing.

Château de Montfort Vouvray Demi Sec
25% OFF £8.99/75cl (was £11.99, offer ends 10 May)
This dish is an assault course for wine, with everything from fruity apple to earthy beetroot – and you need something that’ll cut through the goat’s cheese, too. Luckily, this wine has a rich creaminess and seam of acidity to counter those tricky ingredients – a really lovely match.

Chapel Down Bacchus
£12.99/75cl
This week’s recipe is a really fun plate of food, with beautiful colours and delicious flavours – and it deserves this light, fun wine. The combination of all the tastes brings out a real peachiness in it.

Louis Jadot Combe aux Jacques, Beaujolais-Villages
£10/75cl
A juicy, berry-flavoured wine with greater intensity than standard Beaujolais, from one of the best producers in Burgundy.

Waitrose Crisp And Floral Italian Dry White
£4.99/75cl
Fresh, zippy and aromatic, this white from the Veneto region has uplifting aromas of honeysuckle and lime.

Waitrose Sauvignon Blanc, Villa Maria
£10.49/75cl
This New Zealand Sauvignon Blanc is crafted in the Marlborough style, with zesty citrus and gooseberry flavours, but with a twist of mint and minerality on the finish.

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