2 slices White, Wheat, or Country Bread, crusts removed, cut into cubes; or 1 cup unseasoned Breadcrumbs
Fresh ground Pepper
SOOC Hawaiian Black Lava Sea Salt
1 large Egg, beaten
7-8 oz. fresh Goat Cheese (chèvre)
1 small Shallot, minced
2 small or 1 large head of Frisée lettuce, cut through once or twice depending on the size
4 tsp SOOC Fig Dark Balsamic
½ cup SOOC Herbes de Provence Olive Oil
4 slices bacon, cut with scissors into ½ inch pieces
In a food processor pulse the bread cubes with salt and pepper to taste until you have crumbs. If using store-bought bread crumbs, season to taste with the salt and pepper.
Form the goat cheese into 4 medallions, about ¾ inch thick. Coat in the egg wash, then the bread crumbs. Place on a plate in the refrigerator to chill.
Add the shallot to a bowl with the Fig Dark Balsamic. Whisk in the Herbes de Provence Olive Oil until combined. Season to taste with more Hawaiian Black Lava Sea Salt and pepper. Test with a piece of the frisée then dress the greens. Plate the greens on a platter or individual plates.
Bring a skillet to medium-high heat. Add the snipped bacon pieces and cook until crispy. Using a slotted spoon remove the bacon to a paper towel to drain. Pour the hot bacon grease into a non-stick pan. Bring the pan to medium heat and take the goat cheese medallions from the refrigerator. Cook on both sides until browned, about 2-3 minutes per side.
Place the warmed goat cheese over the greens and serve immediately.