Makes 2 servings:
1 large green tomato, cored and sliced in quarter-inch slices
2 cups of seasoned bread crumbs
2 cups of seasoned flour
1 egg beaten and thinned with milk
4 oz unflavored goat cheese
Green Scallion Oil:
8 scallions (use the green tops only)
2 cups of extra virgin olive oil
Salt and pepper to taste
Squeeze of lemon juice
Balsamic Vinegar Syrup:
4 cups of balsamic vinegar
In a medium saucepan, bring the 4 cups of vinegar to a boil, reduce the heat to a simmer until reduced by three quarters or to a syrupy consistency, then cool.
Place scallion tops in a food processor and pulse until chopped fine. Add salt and pepper and olive oil slowly to form an emulsion. Set aside.
Preheat oven to 400°. Dredge tomato slice in seasoned flour, then egg mixture and bread crumbs. Repeat for each slice. Heat a medium sauté pan on medium heat. When pan is hot add two tablespoons of clarified butter, brown each slice until golden brown, flip and repeat (about two minutes each side). Place tomatoes on an ungreased cookie sheet in a 400° oven for five minutes. Remove from oven and flip each slice. Slice goat cheese in 10 slices (Chef’s tip: use fishing line) place back in oven approximately five minutes until cheese softens.
Place 2 heavy tablespoons of scallion oil on plate, layer three slices of tomatoes on oil and drizzle with the syrup.