- 4 Crottin goats' cheese (or 1 x 200g/7oz)
- 4 sheets spring roll pastry – 20cm/8in square
- little beaten eggwash
- 2 red onions, thinly sliced
- 1 tbsp brown sugar
- 2 tbsp virgin olive oil
- 2 tbsp red wine vinegar
- 150ml/5fl oz red wine
- ½ tsp freshly picked thyme leaves or rosemary
- vegetable oil for frying
- 1 stick celery, peeled and thinly sliced
- 1 avocado, cut into large wedges
- 1 ripe but firm pear, sliced
- 2 bunches watercress
- 4 cos gem lettuce, separated into leaves
- 150g/5oz rocket leaves
- 1 tbsp balsamic vinegar
- 6 tbsp peanut oil or vegetable oil
- ½ tsp dijon mustard
- 1 tbsp halved walnuts
- ¼ tsp honey
- Firstly make the sweet onion marmalade. Heat the oil in a pan, add the onions and fry for 1 minute. Add the sugar and caramelise lightly together.
- Pour over the vinegar and red wine, add the thyme and leave to cook over a gentle heat until reduced and has a jam consistency – about 25 minutes (this can be made well in advance). Chill until ready for use.
- Lay out the pastry sheets and brush liberally all over with eggwash. Place a spoonful of onion marmalade in centre of each sheet, then top with goats cheese. Wrap up securely to enclose the cheese within using eggwash as glue.
- Heat the vegetable oil in a large pan to 170C/325F – you could bake them in the oven too if you wanted.
- Meanwhile for the salad, place all three salad leaves in a bowl. Top with the avocado, fresh pear and celery and season lightly.
- Make a dressing from the mustard, honey, balsamic vinegar, oil, salt and pepper. Pour over the salad, add the walnuts and dress on a serving plate (either individual or one large serving plate).
- Fry the goats' cheese parcels for 1-2 minutes until golden and crispy, remove and drain on kitchen paper and dress on the salad. Serve immediately.