- 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
- Preheat oven to 325°F.
- Dip each medallion of goat cheese into the olive oil, then press it into the seasoned bread crumbs.
- Place the breaded cheese on a sheet pan lined with parchment paper and bake until the cheese has softened, 4 to 5 minutes.
- Toss the carrots with the Marjoram-Honey Vinaigrette , salt, and pepper.
- Serve the carrot salad with a medallion of warm goat cheese on each plate.