Microgreen Salad with Fried Goat Cheese

Featuring: Urban Farm Microgreens

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5 ounces plain goat cheese log

1 cup all-purpose flour 

1 egg, whisked 

2 cups Italian seasoned bread crumbs 

1/4 cup vegetable oil

2 cups Urban Farm Microgreens, such as pea shoots, purple kohlrabi, and broccoli 

1 grapefruit, segmented 

2 tbsp Acid League Pink Peppercorn, Honey & Yuzu Vinaigrette 

• Place goat cheese in the freezer for 30 minutes, then remove and cut into ½-inch-thickcoins. Gently dredge cheese coins in flour, then egg, then breadcrumbs and transfer to a small plate. 

• Heat oil in a small skillet over medium-high heat. Working in batches, add breaded cheese coins and fry until lightly golden brown, about 1 to 2 minutes per side, then transfer to a paper towel-lined plate and season with salt. 

• Gentle toss microgreens with grapefruit segments and the vinaigrette, then divide salad onto 2 plates, add cheese coins on top and serve immediately.

Serves 2