Microgreens on Fried Goat Cheese Medallions

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To make the goat cheese medallions, carefully cut the goat cheese log into 1/4 slices. If you have crumbly cheese, thenput the slices in your palms and form them into medallions. Dip the slices into the egg, then into the breadcrumbs. Do this to all the slices and keep them in a few stacks off to the side.

Using a small heavy pan, pour enough olive oil so that there is about an 1/8 inch. Heat on medium-high. When the oil is good and hot, but not smoking, carefully put in four of the medallions. Fry on one side for 20 seconds, gently flip with tongs, and fry another 15 seconds so that both sides are light brown. Then, remove and dry on paper towels. Repeat with the next batch. Take care that you don't fry for too long because you don't want the cheese to get too melted and ooze out of the bread crumb shell.

Make the vinaigrette. In a bowl, whisk the mustard, balsamic vinegar, hazelnut oil, salt, and pepper.

Toss the microgreens with the vinaigrette. Then, assemble the fried goat cheese on a plate and put the greens on top.

Serves 2.