Warm Goat Cheese And Carrot Salad With Marjoram-Honey Vinaigrette
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
43
Sourness
37
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Olive Oil (for dredging)Directions:
1
Preheat oven to 325°F
2
Dip each medallion of goat cheese into the olive oil, then press it into the seasoned bread crumbs
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
Toss the carrots with the Marjoram-Honey Vinaigrette , salt, and pepper
5
Serve the carrot salad with a medallion of warm goat cheese on each plate
6
Preheat oven to 325°F
7
Dip each medallion of goat cheese into the olive oil, then press it into the seasoned bread crumbs
8
Place the breaded cheese on a sheet pan lined with parchment paper and bake until the cheese has softened, 4 to 5 minutes
9
Toss the carrots with the Marjoram-Honey Vinaigrette , salt, and pepper
10
Serve the carrot salad with a medallion of warm goat cheese on each plate