From The Catalan Kitchen: From Mountains to City and Sea – Recipes from Spain’s Culinary Heart
by Emma Warren. Photography © Rochelle Eagle | Food styling © Lee Blaylock (Smith Street Books, October 2018 – AU$ 55, NZ$ 65)
FORMATGE DE CABRA GRATINAT
PAN-FRIED GOAT’S CHEESE SALAD
2 tablespoons raisins
60 ml (2 fl oz/¼ cup) balsamic vinegar
1 teaspoon honey
80 ml (2½ fl oz/¹∕³ cup) extra virgin olive oil
3 tablespoons walnuts, toasted and chopped
½ teaspoon salt flakes
250 g (9 oz) goat’s cheese log with rind, cut into 1–2 cm (½–¾ in) thick slices
freshly cracked black pepper
½ radicchio, leaves separated
70 g (2½ oz) rocket (arugula) leaves
1 red apple, cored and thinly sliced
½ bunch chives, cut into 3 cm (1¼ in) lengths
Heat the raisins and balsamic vinegar in a small saucepan over medium heat and simmer for 4–5 minutes to rehydrate the raisins. Stir through the honey and remove from the heat. Allow to cool a little then pour in the olive oil and mix through the walnuts and salt flakes. Keep at room temperature.
Line a baking tray with baking paper.
Heat a large non-stick frying pan over high heat. When the pan is extremely hot, add the cheese and cook for 1–2 minutes each side. Transfer to the prepared tray and crack some black pepper over the top.
Arrange the salad leaves on serving plates and top with the apple and fried goat’s cheese.
Spoon over the dressing and rain over the chives.
This simple, go-to warm salad is a modern Barna favourite served in restaurants throughout the city. It’s also very popular at functions, where it’s often served as an entrée.
The fats in the goat’s cheese make it an ideal cheese to fry with as you can get a crusty seal without the milk oils separating. Rinded goat’s cheese is a French product and its soft, creamy and acidic flavour pairs perfectly here with the sweet vinaigrette and fresh bitter leaves.