Chèvre Chaud Salad with Limoncello Dressing

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Chèvre Chaud Salad with Limoncello Dressing
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Chèvre Chaud Salad

Chèvre Chaud Recipe:

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.

Limoncello Rosemary 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.

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.

Chèvre Chaud Salad with Limoncello Dressing, Chèvre Chaud Salad, Limoncello Dressing, vegetarian recipe
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Faved May, 30 2014 by:

Charlotte Lee
Melbourne, VIC, AU
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Chèvre Chaud Salad with Limoncello Dressing - Vegetarian Cooking
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