Shredded Brussels Sprouts Salad with Fried Goat Cheese (A Time to Shred- Year Six: Volume 10; January, 2016)

Prep time: 25 min

Cook time: 5- 10 min
Ready in: 30- 35 min
Serves: 4

Ingredients: 

SALAD:

1 lb. Brussels sprouts
1/2 c. pomegranate seeds

DRESSING:
1 shallot- minced
1 tsp. grainy mustard
1/4 c. red wine vinegar
1/4 c. olive oil
Salt, to taste

Pepper, to taste

CHEESE:
8 oz. soft goat cheese- cold
1 egg
1/2 c. flour
1 c. bread crumbs
2 T. parsley- minced
1/2 tsp. salt
1/4 c. olive oil

Directions:
- Shred Brussels sprouts very, very thinly
- Transfer to a large bowl and dispose of bottoms
- In a small bowl, whisk together all dressing ingredients, until well combine

- Set dressing aside

- In a small bowl, beat egg until fluffy

- Put flour in a small dish

- Gently mix together bread crumbs, parsley and salt in a small dish

- Divide soft goat cheese into 8 slices
- Lightly dredge cheese in flour and pat any extra off
- Dredge cheese through egg

- Gently coat cheese with bread crumb mixture

- Set in fridge to chill
- In a medium pan, heat olive oil to medium-high heat

- Fry goat cheese until golden brown, about 1 1/2 min per side
- Gently toss Brussels sprouts with dressing, adding more salt and pepper as desired

- Transfer to a serving platter and top with goat cheese and pomegranate seeds

*Jen found recipe here