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Servings
4Prep Time
20 minutesCook Time
40 minutesIngredients
- 2 tablespoons all-purpose flour
- 4 slices chevre (goat cheese), each about 5 oz
- 1 egg, lightly beaten
- Panko for coating
- 3 handfuls cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- Vegetable oil for frying
- 2 large handfuls green beans, blanched and refreshed in ice water
- 2 large handfuls green peas, blanched and refreshed in ice water
- 12 handfuls dandelion leaves (or any slightly bitter leaves like escarole, frisae, chicory, or even trevissano)
Apple Ginger Dressing
Ingredients
- 1 Granny Smith apple, peeled
- 1 tablespoon of peeled ginger, finely julienned or grated
- 1 Cup apple juice
- 1 tablespoon apple cider vinegar
- Honey, maple syrup to taste
Directions
Season flour with salt and pepper and toss chèvre pieces in it. Dip chèvre in beaten egg to coat, then roll in panko to cover completely, pressing in well to make them stick. Place in refrigerator until needed.
For dressing, chop apple into small cubes, about 1/4-inch pieces. Place in small pan with ginger and apple juice, boil, then simmer and reduce by two-thirds. Add vinegar and taste; if too sour, add a little honey or maple syrup. Leave dressing to cool.
Cut tomatoes in half and mix with olive, salt and pepper.
Heat a pan large enough to hold chèvre in one layer and, when it's just beginning to smoke, add a few tablespoons of vegetable oil and place chèvre in pan. Cook until golden on one side, then flip and repeat.
To serve, toss tomatoes, beans, peas and dandelion leaves together with half the dressing and divide between 4 plates. Sit a piece of warm chèvre on top, drizzle remaining dressing on top.
