LibreRecipes

Warm Goat Cheese and Carrot Salad with Marjoram-Honey Vinaigrette

Rating

Calories

391.0

Protein

8.0

Sodium

270.0

Fat

34.0

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

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.