Pan-Fried Goat’s Cheese

Method

1. 01

   Wash and trim the lamb’s lettuce and rocket, quarter the figs and wrap the goat’s cheese in the bacon.

2. 02

   Make a dressing from the vinegar, oil, mustard, salt, pepper and sugar and set aside.

3. 03

   Heat the pan on the highest setting, then turn down to medium. Fry the wrapped goat’s cheese on both sides and keep warm.

4. 04

   Toast the walnuts in the pan over a medium heat and caramelise them with the honey.

5. 05

   Toss the salad leaves with the dressing and arrange on plates. Top with the goat’s cheese and garnish with the quartered figs and caramelised walnuts.