Warm Goat Cheese Salad

Vinaigrette

2 garlic cloves halved
¼ cup extra virgin olive oil
1 tbsp chopped fresh basil
2 tbsp red wine vinegar
2 tbsp Dijon mustard

Salad

Mixed baby greens
1 cup planko (Japanese bread crumbs)
1 tbsp chopped parsley
1 tbsp chopped basil
Salt/pepper
1 log of goat cheese cut into ½ inch slices
2 large egg whites beaten foamy

Vinaigrette

Place ail and garlic in a small glass bowl and cover with plastic wrap and microwave for 30 sec. Mash garlic with fork and add red wine vinegar, mustard and basil to garlic. Wisk and add oil a little at a time. Add Salt/pepper.

Salad

Dip cheese into eggs and then into planko. Let sit for 1 hour in the fridge. Cook each round of cheese 3 min/side in a med hot pan with 2 tbsp of oil.

Mix salad and vinaigrette and top with round of cheese.

Fried Chicken with Bacon/mushroom gravy

Gravy

1/4 cup chopped bacon
2 cups chopped mushrooms
1 3/4 cups chopped onions
2 garlic cloves minced
1 tspn dried thyme
1 tspn dried oregano
4 tbsp flour
1/4 cup red wine
3 cups chicken stock

Chicken

2 cups flour
1 tbsp salt
1 tbsp pepper
1 tbsp chili powder
1 tbsp paprika
1 tbsp dry mustard
1 1/2 tsp dried thyme
3 large eggs
12 skinless boneless chicken thighs

For Gravy - cook bacon, add onions, garlic, saute until tender. Add mushrooms and spices and cook for 5 min. Add flour, add wine and stock. Leave on med low heat.

For Chicken - dip in flour (and spices) dip in egg wash, dip in flour.
Fry for 2 min/side in 1/4 inch oil. Place in 400 deg oven for 10 min.
Serve with mashed potatoes and gravy.

Spatzle

2 cups flour
1 tsp salt
1/2 tsp ground nutmeg
3 eggs beaten
1/2 cup milk

Butter
Parmesan cheese

Sift flour, pour eggs and milk and mix
Dough should be soft and stickey
Add to salted boiling water through a sive or spatzle sive
Cook 6-8 min until floats to top

Drain and add to med hot pan of butter and season with nutmeg, salt/pepper
lightly brown and add parmasen cheese.

Serve