Microgreen Salad with Fried Goat Cheese
Featuring: Urban Farm Microgreens
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.