Ingredients

  • Donuts :
  • 250 ml (1 cup) of goat cheese
  • 250 ml (1 cup) of japanese bread crumbs (Panko)
  • 200 ml (5/6 cup) of flour
  • 4 eggs, whole
  • 125 ml (1/2 cup) of milk
  • Vinaigrette :
  • 150 ml (2/3 cup) of porto
  • 180 ml (3/4 cup) of wild blueberries (fresh or frozen)
  • 60 ml (1/4 cup) of porto vinegar (or red wine vinegar)
  • 2 garlic cloves
  • 1 chopped french shallot
  • 150 ml (2/3 cup) of olive oil
  • 60 ml (1/4 cup) of hazelnuts oil
  • Salt and pepper, up to taste
  • 250 ml (250 gr) of baby spinach
  • 90 ml (1/3 cup) of Pine nuts
  • 80 ml (1/3 cup) of wild dried blueberries
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Preparation

  • For the donuts :
  • Slice cheese in cubes.
  • Put Panko, flour and eegs-milk mixture whole in three diferent container.
  • Lay cheese cubes in flour, eggs-milk mixture and Panko.
  • For the vinaigrette :
  • Pour porto in a casserole with the blueberries and crush with a fork. Cook at low heat for 20 minutes to reduce of 2/3.
  • Add porto vinegar, garlic, and shallot, then let cool down.
  • Add olive oil, hazelnut oil, and seasons. Mix well with a whisk (it's normal if the oil goes appart).
  • Mix baby spinach and Pine nuts with a bit of vinaigrette and lay at the center of each plate.
  • Warm up oil in a deep fryer (or in a deep pan) and drown breaded goat cheese cubes. Fry for 3 to 4 minutes. Let cools lightly and lay over salads.
  • Top the plate with a bit of vinaigrette and some dry wild blueberries.

Chef's notes

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