1 Hothouse cucumber
1 package microgreens
1 small avocado
1 lemon zested and juiced
1 tsp. Dijon mustard
¼ cup olive oil
1-2 ounces Chevre store bought or homemade (recipe follows)
Vegetable oil (for frying)
Salt and pepper to taste
Divide chevre into teaspoon sized pieces rolled into balls and place on a plate. Pop them in the freezer for about 10 minutes. In a small bowl, juice and zest your lemon. Add the Dijon mustard and whisk in the olive oil. Salt and pepper to taste. Set aside. Slice the cucumber into rounds about ½ inch thick and place on a serving plate. Cut avocado into small bite sized pieces and toss in the vinaigrette. Remove to a small plate. Toss the microgreens in the vinaigrette. Meanwhile prepare a breading station, 1 bowl of flour, 1 bowl with 1 egg beaten with a tiny bit of water, and 1 bowl of Panko. After 10 minutes in the freezer, remove the chevre and bread. First in the flour, shake off the excess, then in the egg wash, and then into the Panko.
In a shallow pan, heat vegetable oil (about ½ inch) and heat to 375°. In batches, fry the cheese until golden brown n all sides. Remove to a paper towel to remove excess oil.
To assemble: On the cucumber round, place a small bed of the microgreens, then the avocado piece. Lastly, place the slightly cooled fried chevre on top!