Ingredients
8 oz Goat Cheese, divide into 8 equal slices
2 Large eggs,well beaten
1/2 c. AP flour
1/2 c. panko bread crumbs
1 T. chives
1 T. Fresh Italian Parsley Chopped
1 t. fresh cracked Pepper
1/2 t. sea salt
1/2 c. melted butter
1/2 c EVOO
1 Cup diced Empire Apples
4 cups by volume Fresh Mesclun greens
1/2 c. roasted hazelnuts
1 c. red seedless grapes halved
1/2 c. shredded carrots
For the Vinaigrette
1/4 c. EVOO
1/4 c. Soy sauce
1/4 c. Balsamic Vinegar
1/4 c. Maple Syrup
1 T minced garlic
s&p to taste
Preparation
Make 1 hour before serving, Combine vinaigrette ingredients and mix well. Do not Refrigerate.
Cut Goat cheese with wire type cheese cutter for best results. Refrigerate the slices of goat cheese after slicing. Keep them cold until ready to bread.
Mix herbs and fresh pepper and salt with Eggs. In three separate shallow bowls place flour, panko and eggs creating a breading station.
Dredge each slice of goat cheese first in flour, then egg , then Panko. Refrigerate 20 minutes.
HEat oil and butter in a large skillet until a drop of water pops when added to oil.
Pan fry cheese slices until golden brown on each side. Place on Paper towels to cool to room temp.
Divide apples,carrots, hazelnuts, grapes and greens equally on four plates.Top with 2 fritters per plate and serve vinaigrette on the side and enjoy!!
