Deep-fried Goats Cheese with Winter Pear and Watercress Salad

Ingredients

Contains: milk, wheat, peanut, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 Crottin goats' cheese
• 4 sheets spring roll pastry
• little beaten eggwash
• 2 red onions
• 1 tbsp brown sugar
• 2 tbsp virgin olive oil
• 2 tbsp red wine vinegar
• 150ml/5fl oz red wine
• ½ tsp freshly picked thyme leaves or rosemary
• for frying vegetable oil
• 1 stick celery
• 1 avocado
• 1 ripe but firm pear
• 2 bunches watercress
• 4 cos gem lettuce
• 150g/5oz rocket
• 1 tbsp balsamic vinegar
• 6 tbsp peanut oil or vegetable oil
• ½ tsp dijon mustard
• 1 tbsp halved walnuts
• ¼ tsp honey

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Thinly slice the red onions. Heat 2 tbsp virgin olive oil in a pan over medium-low heat, add the onions and cook gently for 15 minutes until soft.

2. Add the red wine, red wine vinegar, brown sugar and thyme or rosemary leaves. Simmer uncovered for 20 to 25 minutes until syrupy, then keep warm.

3. Whisk together the balsamic vinegar, dijon mustard, honey and peanut or vegetable oil. Core and thinly slice the pear, then toss the slices in half the dressing.

4. Thinly slice the celery and avocado. Tear the cos gem lettuce, then combine with the watercress, rocket, celery, avocado and pear. Dress lightly with the remaining dressing.

5. Toast the halved walnuts in a dry pan over medium heat for 3 minutes, shaking often, until fragrant. Set aside.

6. Cut each spring roll sheet to wrap one Crottin. Brush the edges with beaten eggwash, wrap the cheese and seal well. Chill for 30 minutes.

7. Heat vegetable oil for frying to 350°F (177°C). Fry the wrapped cheeses for 2 to 3 minutes, turning once, until golden and crisp. Drain on paper towels.

8. Divide the salad between plates. Top each with a fried goat's cheese, spoon over the red onion sauce and scatter with the toasted walnuts.