Recipe information
Yield
Makes 8 servings
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
Preparation
Step 1
1. Preheat oven to 325°F.
Step 2
2. Dip each medallion of goat cheese into the olive oil, then press it into the seasoned bread crumbs.
Step 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.
Step 4
4. Toss the carrots with the Marjoram-Honey Vinaigrette , salt, and pepper.
Step 5
5. Serve the carrot salad with a medallion of warm goat cheese on each plate.
