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Yield
Serves : 6
© Maura McEvoy

How to Make It

Step 1    

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 1/2 teaspoon of the garlic with 1/2 teaspoon of the rosemary and season with salt and pepper. Sprinkle both sides of the goat cheese with the garlic mixture.

Step 2    

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.

Step 3    

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.

Step 4    

In a small saucepan, combine the remaining 1 tablespoon plus 1 teaspoon red wine vinegar with the remaining 1/2 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.

Step 5    

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.

Step 6    

In a large bowl, toss the frisée 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 frisée. Sprinkle with the chives and serve immediately.

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