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Ingredients
- Arugula
- sliced grapes
- marcona almonds
- lemon slices
- goat cheese
- DRESSING
- 1/4 c. grapeseed oil
- 1 T. limoncello
- 1 garlic clove, minced
- 1/2 t. rosemary, chopped
- lemon zest, from 1/2 lemon
- salt and pepper
- Place all ingredients in a small jar and shake well
Preparation
Step 1
Form goat cheese into medallions and refrigerate. Dip chilled goat cheese medallions in a beaten egg seasoned with salt and pepper. Then press the cheese into panko breadcrumbs to coat. Fry in hot canola oil over medium-high heat, turning once. When the breadcrumbs are golden, transfer to a paper towel. Season with sea salt.
To serve: place arugula, sliced grapes, marcona almonds, and lemon slices in bowls. Drizzle with the limoncello rosemary dressing. Place warm goat cheese on top