Ingredients

Makes 8 servings

　　1 large log goat cheese, cut into 8 equal-size medallions

　　1 cup olive oil, for dredging

　　1 cup bread crumbs, seasoned with sea salt and pepper to taste

　　6 to 8 carrots, peeled and julienned

　　Kosher salt and freshly ground black pepper to taste

　　

Step 1

1. Preheat oven to 325°F.

　　

Step 2

2. Dip each medallion of goat cheese into the olive oil, then press it into the seasoned bread crumbs.

　　

Step 3

3. Place the breaded cheese on a sheet pan lined with parchment paper and bake until the cheese has softened, 4 to 5 minutes.

　　

Step 4

4. Toss the carrots with the Marjoram-Honey Vinaigrette , salt, and pepper.

　　

Step 5

5. Serve the carrot salad with a medallion of warm goat cheese on each plate.