Warm Goat Cheese and Carrot Salad with Marjoram-Honey Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 large log goat cheese, cut into 8 equal-size medallions |
1 cup olive oil, for dredging |
1 cup bread crumbs, seasoned with sea salt and pepper to taste |
6 to 8 carrots, peeled and julienned |
kosher salt and freshly ground black pepper to taste |
Directions:
1. 1. Preheat oven to 325°F.
2. 2. Dip each medallion of goat cheese into the olive oil, then press it into the seasoned bread crumbs.
3. 3. Place the breaded cheese on a sheet pan lined with parchment paper and bake until the cheese has softened, 4 to 5 minutes.
4. 4. Toss the carrots with the Marjoram-Honey Vinaigrette , salt, and pepper.
5. 5. Serve the carrot salad with a medallion of warm goat cheese on each plate.
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