Crusted Goat Cheese With Spinach & Fresh Tomato Salsa

This is so delicious. I usually serve this as a side dish to a simple fish dish. Enjoy ! From Cusine at Home, my new favorite magazine

• Ready In: 30 mins
• Yields: 8 medallions

Ingredients

• 1 1⁄2 cups tomatoes, chopped
• 1⁄4 cup shallot, minced
• 1⁄4 cup  chopped fresh parsley
• 2  tablespoons olive oil
• 2  tablespoons red wine vinegar
• 2  teaspoons  minced fresh oregano
•  salt and pepper
• 1⁄3 cup panko breadcrumbs
• 1⁄3 cup  slivered almonds
• 8  ounces  soft fresh goat cheese
• 1  egg, beaten
• 1  tablespoon olive oil
• 8  cups fresh spinach
• 1⁄4 teaspoon red pepper flakes

Directions

1. Combine first 6 ingredients in a small bowl. Season with salt and pepper, cover, and chill.
2. Pulse panko and almonds together in a food processor until fine.
3. Slice cheese into eight 1/2" thick slices. Dip each slice into egg, then coat in almond mixture.
4. Brown coated cheese in 1 tbsp oil in a nonstick skillet over medium heat. Drain medallions on paper towels; return pan to the burner.
5. Saute spinach with pepper flakes and salt until wilted, about 1 minute Serve crusted cheese over sauteed spinach and top with tomato salsa.