Ingredients

• 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

Directions

• 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.