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1
Cut the goat cheese into 6 equal rounds and gently shape each piece into a 2 1/2-inch medallion.
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2
In a small bowl, combine 1/2 teaspoon of the garlic with 1/2 teaspoon of the rosemary and season with salt and pepper.
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3
Sprinkle both sides of the goat cheese with the garlic mixture.
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4
Put the flour, egg and bread crumbs into 3 separate shallow bowls.
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5
Dredge the goat-cheese medallions in the flour, then dip in the egg and coat with the bread crumbs.
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6
Transfer the breaded medallions onto a platter lined with wax paper and refrigerate until chilled.
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7
In a small bowl, whisk 2 teaspoons of the vinegar with the honey until dissolved.
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8
Whisk in the walnut oil and season with salt and pepper.
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9
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.
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10
Add the sugar and stir over moderately high heat until it dissolves.
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11
Add the plums and cook, stirring occasionally, until softened, 5 to 8 minutes.
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12
Transfer the plum mixture to a blender along with 1 tablespoon of the olive oil and the water and blend until smooth.
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13
Return the plum sauce to the saucepan and keep warm.
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14
In a medium nonstick skillet, heat the remaining 1/4 cup of olive oil until shimmering.
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15
Add the goat-cheese medallions and cook over moderately high heat until golden and crisp, about 2 minutes per side.
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16
In a large bowl, toss the frisee with the walnut vinaigrette and olives and season with salt and pepper.
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17
Spoon the plum sauce onto 6 plates.
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18
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 frisee.
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19
Sprinkle with the chives and serve immediately.
