Recipe: Shredded Brussels Sprouts Salad with Fried Goat Cheese

Instructions

1. 1. Shred the Brussels Sprouts very, very thinly with a sharp knife. Transfer to a large bowl and dispose of the bottoms.
2. 2. In a small bowl whisk together the shallots, mustard, oil and vinegar. Season to taste with Kosher salt and black pepper. Set aside.
3. 3. Beat the egg until fluffy in a small bowl. Put the flour in a small dish. Gently mix together the panko, parsley and salt in a small dish.
4. 4. Divide the soft goat cheese into 8 even discs.
5. 5. Lightly dredge the cheese in flour and pat any extra off.
6. 6. Dredge the cheese through the egg, and then gently coat the cheese with the panko bread crumb mixture.
7. 7. In a medium sauté pan, heat the olive oil to medium-high heat. Fry the goat cheese balls until golden brown about 1 1/2 minutes on each side.
8. 8. Gently toss the shredded Brussels sprouts with the dressing and season to taste with a little kosher salt. Transfer to a serving platter and top with the goat cheese balls and the pomegranate seeds.