Micro Greens on Fried Goat Cheese Medallions
v 2 servings
v PREP: 10 minutes
v TOTAL: 25 minutes
- 1 cup of microgreens
- 4 ounce goat cheese log, cold
- 1 egg, beaten
- 1 cup of breadcrumbs with salt and pepper added
- 4 teaspoons of aged balsamic vinegar
- 1 teaspoon of powdered mustard
- 1/3 cup of hazelnut oil
- 3 tablespoons of olive oil for frying goat cheese
- Salt and pepper
To make the goat cheese medallions, carefully cut the goat cheese log into 1/4 slices. If you have crumbly cheese, then put the slices in your palms and form them into medallions. Dip the slices into the egg, then into the breadcrumbs. Do this to all the slices and keep them in a few stacks off to the side.Make the vinaigrette. In a bowl, whisk the mustard, balsamic vinegar, hazelnut oil, salt, and pepper.
Using a small heavy pan, pour enough olive oil so that there is about an 1/8 inch. Heat on medium-high. When the oil is good and hot, but not smoking, carefully put in four of the medallions. Fry on one side for 20 seconds, gently flip with tongs, and fry another 15 seconds so that both sides are light brown. Then, remove and dry on paper towels. Repeat with the next batch. Take care that you don’t fry for too long because you don’t want the cheese to get too melted and ooze out of the bread crumb shell.
Toss the micro greens with the vinaigrette. Then, assemble the fried goat cheese on a plate and put the greens on top.
Recipe by NewFoodCookbook.com