This salad is such a treat! Shredded brussels sprouts are sautéed and tossed with cranberries and almonds, and served with crispy goat cheese.
|Brussel sprouts||1 Pound|
|Olive oil||5 Tablespoon , divided (((3+2tbsp)))|
|Aged balsamic vinegar||2 Tablespoon|
|Dried cranberries||1/3 Cup (5.33 tbs)|
|Silvered almonds||1/3 Cup (5.33 tbs)|
|Mild goat cheese||6 Ounce (((log creamy,chÃ¨vre)))|
|All purpose flour||1/4 Cup (4 tbs)|
|Egg||1 , beaten|
|Panko bread crumbs||1/2 Cup (8 tbs)|
1.Slice the brussel sprouts very thinly, so the brussel sprouts have a shredded-like texture.
2.Heat up a large skillet over medium high heat, then add the butter to the pan. When the butter is melted, add the brussel sprouts, and season with a pinch of salt and pepper.
3.Saute for 3 minutes, just barely cooking the brussel sprouts, then move the brussel sprouts to a bowl.
4.Dress the brussel sprouts with 3 tbsp olive oil and vinegar, and mix in the dried cranberries and slivered almonds.
5.Split the goat cheese into four small hockey puck-like pieces, shaping them with your fingers.
6.Place the flour, egg, and bread crumbs in three separate bowls, and dredge the goat cheese pucks in the flour, then the egg, then the bread crumbs.
7.Add the remaining 2 tbsp olive oil to a skillet (preferably nonstick) set over medium heat, and fry the goat cheese for about 2 minutes on each side, until golden brown and crispy. Serve with the brussel sprouts.
8.Serve and enjoy!