Beet and Honey Aleppo Pepper Fried Goat Cheese Salad

2 tablespoons Honey Aleppo Pepper

3 large or 6 small beets

2 teaspoons Dijon mustard

4 tablespoons champagne vinaigrette

8 tablespoons olive oil, divided

6 ounces goat cheese, cut into 1 inch slices

2/3 cup panko

1 egg white

4 radishes, thinly sliced

2 tablespoons fresh basil

Salt and pepper to taste

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1. Place beets into a saucepan and cover with water. Bring to a boil, then simmer 45 minutes or until fork tender. Drain. Once cool enough to handle, gently rub off the skin and discard. Slice into 1 inch slices. Set aside.

2. Meanwhile make the vinaigrette- in a small bowl (or jar) add the mustard, vinegar and 4 tablespoons olive oil. Whisk to emulsify. Season to taste with salt and pepper.

3. In a shallow bowl combine the panko and Honey Aleppo Pepper.

4. In a second shallow bowl, beat the egg white until frothy.

5. Dredge the goat cheese slices into the egg white then into the panko- Honey Aleppo Pepper mixture. Place onto a sheet pan lined with parchment paper. Refrigerate for 10 minutes or until well chilled.

6. Heat a sauté pan over medium-high heat. Add the remaining 4 tablespoons olive oil and goat cheese wheels. Cook 2-3 minutes per side or until golden brown.

7. To serve shingle beet slices and crispy goat cheese wheels, repeating with the remaining ingredients. Drizzle with vinaigrette and garnish with radish and basil.

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