Crusted Goat Cheese

Preparation Time      30 minutes

Ingredients 

1 unit Shallot	½ cup Farro (ContainsWheat)	1 unit Vegetable Stock Concentrate
12 ounce Carrot	1 tablespoon Za'atar	1 tablespoon Sesame Seeds
2 ounce Goat Cheese (ContainsMilk)	1 unit Lemon 1 ounce Tahini	½ ounce Honey
2 ounce Arugula

Instructions

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Peel and halve shallot. Mince one half; thinly slice other half.

Stir together 3 cups water, farro, minced shallot, veggie stock concentrate, and a few large pinches of salt in a medium pot. Bring to a boil, then lower heat slightly and bring to a rapid simmer. Cook, uncovered, until tender, 30-35 minutes. Drain any excess water. Season with salt and pepper.

Meanwhile, peel carrots. Slice half the carrots crosswise into ¼-inch-thick coins, then toss on a baking sheet with a drizzle of olive oil, 1½ tsp za’atar (we’ll use the rest later), and a large pinch of salt and pepper. Roast in oven until tender, 15-20 minutes. Shave remaining carrots lengthwise into ribbons using a vegetable peeler.

On a small plate, mix remaining za’atar and 1½ tsp sesame seeds (save the rest for garnish). Gently press goat cheese rounds into mixture, coating all over. Set aside.