Beet Salad With Crispy Goat Cheese

For the beet salad: 1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon honey or agave
1/3 cup high-quality extra virgin olive oil
1 tablespoon chopped fresh tarragon
2 pounds roasted baby beets, quartered
1/2 cup toasted almonds, coarsely chopped
Kosher salt and ground black pepper

For the crispy goat cheese:
1 cup flour
2 eggs
1 cup panko breadcrumbs
1 (10-ounce) log goat cheese, sliced into 1/2-inch discs, chilled
Canola oil, as needed
Kosher salt and ground black pepper



For the beet salad
In a medium bowl, whisk together the mustard, lemon juice, honey and olive oil until emulsified. Stir in the tarragon, beets and almonds, then season as needed with salt and pepper. Let the salad marinate at room temperature for 10 minutes.
For the crispy goat cheese
Set up three shallow bowls on a work surface: one with the flour; one with the eggs, beaten lightly with 1 tablespoon of flour added; one with the breadcrumbs. Dredge the chilled goat cheese rounds first in the flour, then in the egg paste, and finally in the breadcrumbs. Set aside.
Place a large skillet over medium-high heat with just enough oil to cover the bottom by about 1/8 inch. Once the oil is hot, fry off the goat cheese rounds until deep golden brown, 1 1/2 to 2 minutes per side. Transfer the crispy rounds to a paper towel-lined plate, sprinkle them with salt and pepper, and allow them to drain briefly.
Serve the beet salad topped with the warm crispy goat cheese rounds.


*Courtesy of:  http://blog.cookingchanneltv.com/2013/06/04/dinner-rush-beet-salad-with-crispy-goat-cheese/