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Slice the goat’s cheese into 8 rounds. Crack
the egg into a small bowl and beat well with
a fork. Tip the crust onto a small plate and
heap the flour onto another. Dip each round
of goat’s cheese into the flour, followed by the
egg and finally the crust, pressing them firmly
onto the cheese. Place onto a small plate and
chill until needed.
Combine 1 tbsp olive oil and the cider
vinegar in a small jar and add ½ the cherries.
Shake well to combine, then season to taste.
Heat the remaining 1 tbsp oil and the butter
in a medium frying pan. Once hot, add the
cheese and fry for 2-3 minutes on each side,
until the outside is golden.
Arrange the salad leaves in 2 shallow bowls,
then top with the dressed cherries, dressing
and warm goat’s cheese. Finish with the
remaining cherries and serve immediately.
Using goat’s cheese with a rind helps it hold its shape during cooking.
Typical values per serving when made using specific products in recipe
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