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- 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
- Preheat oven to 325° F.
- Dip each medallion of goat cheese into the olive oil, then press it into the seasoned bread crumbs.
- Place the breaded cheese on a sheet pan lined with parchment paper and bake until the cheese has softened, 4 to 5 minutes.
- Toss the carrots with the Marjoram-Honey Vinaigrette (see recipe, below), salt, and pepper.
- Serve the carrot salad with a medallion of warm goat cheese on each plate.
Marjoram-Honey Vinaigrette
Makes 1 cup- 1/3 cup champagne vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 2/3 cup grape-seed oil
- Sea salt and freshly ground black pepper to taste
- Combine the first 6 ingredients in a mixing bowl. Let stand for 30 minutes.
- Slowly add the grape-seed oil to the mixture in a steady stream while whisking vigorously.
- Season with the salt and pepper.
