1 slice of goats' cheese log
Fresh white breadcrumbs
6 peeled grapes
A little sugar
Chervil to garnish
Flour the goats' cheese dip in egg.
Mix walnuts and breadcrumbs together. Roll goats' cheese in mixture.
Cook endive in boiling acidulated water. Cut in three pieces fry in hot oil. A little sugar helps give a caramelised appearance.
Pan-fry goats' cheese until golden brown on both sides.
Place hot endive pointing outwards at three points of a large hot plate.
Place goats' cheese in centre on top of endive ends.
Arrange grapes in threes around plate.
Run virgin olive oil around plate. Puddle with balsamic vinegar.
Garnish with chervil.