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Insalata Fiorucci

This salad contains artichoke hearts, roasted red peppers and grilled eggplant in a vinaigrette topped with a hazelnut goat cheese medallion



Carrabbas Goat Cheese Medallions
Copycat Recipe

Makes 4

1/4 cup all purpose flour
1/4 cup plain dry breadcrumbs
1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into 4 equal rounds, chilled
1 large egg, beaten to blend
3 tablespoons coarsely chopped hazelnuts

Place flour and breadcrumbs on separate plates. Coat cheese rounds with flour. Dip cheese into egg, then into breadcrumbs, coating completely. Place on small baking sheet. Spoon hazelnuts atop cheese. Gently press hazelnuts into cheese to adhere. Cover and refrigerate at least 30 minutes or overnight.

Preheat oven to 400°F. Bake cheese until heated through and coating browns, about 6 minutes.




Carrabbas Grilled Eggplant
Copycat Recipe

3 tablespoons olive oil
12 eggplant slices cut  1-inch wide
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.


NOTES
To finish the dish arrange 4 plates with romaine lettuce, add artichoke hearts and sliced roasted red peppers. Top with the slices of grilled eggplant and a cheese medallion to each plate.  Serve with your favorite vinaigrette.