Ingredients
- 150 gsemi-soft goat's milk cheese
- 37.5 gflour (1/4 cup)
- 50 gStaffords All Purpose Batter
- 90 mlice cold sparkling water
- 50 gpecan nuts
- 100 gsliced smoked pancetta
- 2pink lady apples, thinly sliced
- 100 gmixed salad leaves (e.g. rocket, baby spinach and watercress)
- 60 mlextra virgin olive oil (for the vinaigrette)
- 60 mlsherry vinegar (for the vinaigrette)
- 1 TbspStaffords Pure Honey (for the vinaigrette)
- 1 TbspStaffords Dijon Mustard (for the vinaigrette)
- To tastesalt and pepper
- For fryingvegetable oil
- To finishflaky sea salt
Made with Staffords
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Method
Slice the goat's cheese into chunky pieces, wrap in cling film and freeze until firm (about an hour before you want to make the salad).
Lightly toast the pecan nuts in a dry pan, then roughly chop and set aside.
Cook the pancetta in a dry pan over medium heat until the fat renders out and it is crisp and golden brown on both sides. Drain on paper towel, roughly chop and set aside.
Whisk all the vinaigrette ingredients together, or shake them in a sealed glass jar until emulsified. Set aside.
Heat vegetable oil to 180°C. Whisk the Staffords All Purpose Batter and sparkling water together in a small bowl.
Coat the frozen cheese pieces in the flour, then dip in the batter, making sure each piece is well coated. A fork or chopsticks help to lift the cheese into the oil.
Fry the cheese pieces until golden brown and crisp. Drain on paper towel and sprinkle with flaky sea salt.
Toss the salad leaves, apple slices and toasted nuts with a little dressing and plate up. Top with the pancetta and fried goat's cheese and serve straight away with extra dressing on the side.
Use a semi-soft goat's cheese, preferably with a rind (not the chevin style). For extra deliciousness, find one dusted in vegetable ash.
