This salad is such a treat! Shredded brussel sprouts are sautéed and tossed with cranberries and almonds, and served with crispy goat cheese.
5tbspextra virgin olive oildivided
2tbspaged balsamic vinegar
6ozlog creamy mild goat cheese (chèvre)
1/2cuppanko bread crumbs
Slice the brussel sprouts very thinly, so they have a shredded texture (see blog post pictures for reference).
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 1/2 tsp salt and 1/8 tsp black pepper.
Saute for 3 minutes, just barely cooking the brussel sprouts, then move the brussel sprouts to a bowl.
Dress the brussel sprouts with 3 tbsp olive oil and the vinegar, and mix in the dried cranberries and slivered almonds.
Split the goat cheese into four small hockey puck-like pieces, shaping them with your fingers.
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.
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. Enjoy!