for 4 serrvings
- 3 cups Goat cheese (thickly sliced)
- ⅔ cup flour
- 2 eggs (beaten)
- 4 tablespoons Oil
- 12 Date (pitted and halved)
- For the dressing
- 3 tablespoons Cider vinegar
- ½ cup Apple juice
- ¼ cup olive oil
- 4 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon chopped almonds (toasted)
- 1 teaspoon black peppercorns
- To garnish
1 Pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Box grater, 1 Immersion blender
Coat the goats' cheese in flour, then dip in the egg. Coat in flour again.
Heat 2 tablespoons oil in a frying pan and fry the cheese for 2-3 minutes on each side, until golden. Remove and set aside.
Heat the remaining oil in the pan and cook the dates until golden.
For the dressing: whisk all the ingredients together. Stir in the almonds and peppercorns and season to taste with salt and pepper.
Place the cheese and dates on serving plates with the radicchio leaves. Drizzle over the dressing.