Fried Cooleeney Cheese with Beet Salad | Saveur

Ingredients

• 3 medium beets (1 lb.), trimmed
• Salt
• 1⁄4 cup extra-virgin olive oil
• 2 tbsp. balsamic vinegar
• Salt and freshly ground black pepper
• 3 1⁄2 cups drained assorted canned fruit (pineapple, peaches, and apricots), chopped
• 1 small yellow onion, peeled and finely chopped
• 1 cup white wine vinegar
• 1⁄2 cup sugar
• 1⁄4 cup black raisins
• 1⁄4 cup golden raisins
• 1 tsp. curry powder
• 1 tsp. pickling spice
• 1 tsp. sweet Asian chili sauce
• 1 cup red wine vinegar
• 1 cup sugar
• 1⁄2 small head red cabbage, cored and thinly sliced (4 cups)
• 1" piece ginger, peeled and minced
• 2 cloves garlic, peeled and minced
• Pinch freshly ground black pepper
• 2 eggs, lightly beaten
• 1 1⁄2 cups dry bread crumbs
• 3 4" wheels Cooleeney or camembert, quartered
• Canola oil
• 1 small head green leaf lettuce, trimmed and chopped
• Fronds from one fennel bulb
• 1 small red onion, peeled and thinly sliced