Food Network: Herb Crusted Goat Cheese and Heirloom Beet Salad

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Herb Crusted Goat Cheese and Heirloom Beet Salad
Recipe courtesy Ingrid Croce and Croce?s Restaurant

Ingredients
24 ounces heirloom variety beets, washed and trimmed
12 ounces goat cheese, separated into 1 ounce balls
4 eggs
1/2 cup half-and-half
2 cups all-purpose flour
4 cups Herb Crust, recipe follows
Salt and pepper, to taste
24 ounces arugula, cleaned
16 ounces balsamic vinaigrette, recipe follows

Directions

Boil beets until tender. Chill, peel, and cube beets.
Form cheese balls into 1 1/4-inch diameter disks. In a bowl, combine eggs and
half-and-half together. Place flour and Herb Crust into separate pans. Dredge
cheese balls in the flour, then the egg mixture, and finally the herb crust. Stack
the medallions on parchment paper to prevent condensation. Fry goat cheese
medallions until golden brown. Drain.
Toss the arugula in the balsamic vinaigrette, then place the 2 ounces of the
arugula in the center of each plate. Arrange about 2 ounces of the beets around
the rim. Place 1 goat cheese medallion on top of the arugula, and drizzle with
additional balsamic vinaigrette over the beets.

Ingredients
Herb Crust:
1/2 bunch Italian parsley

1/4 bunch sage (1-ounce)
1/4 bunch thyme (1-ounce)
1/4 bunch rosemary (1-ounce)
2 garlic cloves, minced
1/2 quart panko bread crumbs
1 ounce olive oil

Directions
Clean all herbs from stems and chop roughly. Finely
chop herbs and garlic in food processor. Add breadcrumbs and olive oil. Process
until distributed.

Ingredients
Balsamic Vinaigrette:

6 ounces Aged balsamic vinegar
10 ounces extra virgin olive oil
Salt and Pepper, to taste

Directions
Combine all ingredients