4 oz Laura Chenel plain goat log, cut into 6 half inch disks
3 strips bacon
1/3 of a medium shallot, minced
2 TBSP avocado oil + 1/2 cup
1/4 cup apple cider vinegar
2-3 tsp dijon mustard
3 TBSP maple syrup
1/3 cup panko breadcrumbs
onion salt, to taste
black pepper, to taste
1 egg, whisked
1/3 cup all-purpose flour
1/3 10 oz bag spinach
1/2 10 oz bag arugula
dry toasted pignolis (pine nuts)
Cut the goat cheese into six 1/2" medallions. Place on a parchment paper lined plate and freeze while preparing the dressing.
For the dressing, cook the bacon until almost crispy but still soft. Remove the bacon from the pan, and allow the pan of drippings to cool for five minutes. Mince the shallot, and roughly chop the bacon into 1/4" slices.
Whisk in the avocado oil, apple cider vinegar, dijon mustard, and maple syrup. Add the bacon back to the pan with the minced shallot. Whisk on higher heat until blended, then on low heat for several minutes until thickened. Pour the dressing into a small mixing bowl and and set aside
Fill a frying pan with the 1/2 cup of avocado oil. Heat on medium until the oil simmers and barely smokes.
Place the panko, whisked egg, and flour into three small bowls. Season the panko with onion salt and pepper to preference.
Explore More Recipes
Sides & Salads
Autumn Apple & Beet Salad with Cranberry Goat Cheese and Honey Apple Vinaigrette
Umami Caesar Salad with Crispy Chickpeas & Fried Chèvre