How to make it

  • Cut the goat cheese into 6 equal rounds and gently shape each piece into a 2 1/2-inch medallion.
  • In a small bowl, combine ½ teaspoon of the garlic with ½ teaspoon of the rosemary and season with salt and pepper.
  • Sprinkle both sides of the goat cheese with the garlic mixture.
  • Put the flour, egg and bread crumbs into 3 separate shallow bowls.
  • Dredge the goat-cheese medallions in the flour, then dip in the egg and coat with the bread crumbs.
  • Transfer the breaded medallions onto a platter lined with wax paper and refrigerate until chilled.
  • Meanwhile, in a small bowl, whisk 2 teaspoons of the vinegar with the honey until dissolved.
  • Whisk in the walnut oil and season with salt and pepper.
  • In a small saucepan, combine the remaining 1 tablespoon plus 1 teaspoon red wine vinegar with the remaining ½ teaspoon garlic and 1/4 teaspoon rosemary.
  • Add the sugar and stir over moderately high heat until it dissolves.
  • Add the plums and cook, stirring occasionally, until softened, 5 to 8 minutes.
  • Transfer the plum mixture to a blender along with 1 tablespoon of the olive oil and the water and blend until smooth.
  • Return the plum sauce to the saucepan and keep warm.
  • In a medium nonstick skillet, heat the remaining 1/4 cup of olive oil until shimmering.
  • Add the goat-cheese medallions and cook over moderately high heat until golden and crisp, about 2 minutes per side.
  • In a large bowl, toss the frisee with the walnut vinaigrette and olives and season with salt and pepper.
  • Spoon the plum sauce onto 6 plates.
  • Set 1 goat-cheese medallion in the center of each plate and arrange a slice of the country ham alongside with a little of the frisee.
  • Sprinkle with the chives and serve immediately.
  • The goat-cheese medallions can be prepared through Step 2 and refrigerated, covered, for up to 2 days.
  • The goat cheese and olives suggest Sauvignon Blanc; the plum sauce says fruity West Coast bottlings, rather than austere French ones. Try the 1998 Geyser Peak from California or the 1997 Chateau Ste. Michelle from Washington State.

Reviews & Comments 1

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    " It was excellent "
    jencathen ate it and said...
    I would love to have this right now. Yummy!
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