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.