4 oz. Vermont Creamery Classic Chevre, sliced into 4 medallions
1 T. olive oil
1/4 t. herbes de Provence
1/3 c. panko bread crumbs
Coarse kosher salt
5 oz. Earthbound Organic Spring Mix
2 Granny Smith apples, sliced
6 fresh Mission figs, quartered
1/3 c. Fresh Gourmet Honey Roasted Pecan Pieces
Dressing
1/4 c. balsamic Vinegar
1 T. maple syrup
1 T. coarse grain Dijon mustard
1/2 c. extra virgin olive oil
1/4 t. coarse kosher salt
Preheat oven to 400◦. Spray a small baking sheet with non-stick cooking spray. Whisk together olive oil and herbes de Provence. Drizzle oil mixture over chevre medallions. Dust each medallion with bread crumbs on both sides. Place on prepared baking sheet. Lightly season with salt.
Bake for 10 minutes until golden. Set aside.
Meanwhile, combine spring mix, apple slices, fresh figs and honey roasted pecans in a large bowl. In a medium bowl, whisk together vinegar, maple syrup and mustard. Slowly whisk in olive oil until emulsified. Adjust seasoning with salt and pepper. Toss with salad.
Divide salad among 4 plates, then carefully transfer a warm chevre medallion onto each plate.
Philippe Gonet Champagne
Eddie’s Recipe Tip:
