Baked goat's cheese in brioche with a red pepper and pine nut salad and balsamic dressing

Method

1. Place all the ingredients for the crêpes into a blender and whiz until smooth. Heat a little butter in a shallow frying pan or crepe pan and pour in enough mixture to coat the bottom of the pan. Cook for 2 minutes, until the crêpe is beginning to set. Flip over and cook the reverse side for 30 seconds or so. Remove from the pan and repeat to make another crêpe. Set aside.

2. Mix the yeast with 2 tablespoons of lukewarm water to dissolve. Sieve the flour, sugar and salt together into a mixer with a dough hook attached. Add the eggs and mix until you have a smooth dough. Slowly add the, butter around 50g at a time and mix until all the butter has been incorporated.

3. Knead the dough working for about 10 minutes, until it starts slapping against the sides of the bowl. Allow to rest in the fridge for 24hrs before use.

4. To make the red onion purée, melt the butter in a small pan and gently fry the red onion until softened. Add the red wine and cook until reduced. Puree with a hand blender.

5. Brush the beaten egg over the goat's cheese log. Spread 1 large tablespoon of the red onion puree over a crêpe and wrap around the outside of the goat's cheese.

6. Set the oven to 220°C/gas 8. Roll the brioche dough out to a 2mm thickness and allow to rest for about 30 minutes.

7. Wrap the brioche dough around the egg washed crêpe ensuring that there are no gaps in the brioche, brush the brioche with beaten egg and allow to rest for 15 min. Bake for 6-7 minutes.

8. Mix the balsamic vinegar and oil together to make a dressing.

9. Mix the baby onions, diced pepper and pine nuts with a tablespoon of the balsamic dressing, and place into the centre of 4 plates. Top with salad leaves.

10. Cut the baked goat's cheese into 4 equal pieces and place on top of the salad, drizzle a little extra balsamic dressing around the plate and serve.