free)
- Sauté the diced bacon in a skillet over medium
heat until crisp, about 5 minutes. Using a slotted spoon,
remove the bacon to a bowl, leaving the drippings in
the pan. - Meanwhile, cut the goat cheese log into 8
medallions that are about ¼ inch thick. - Place the pork dust in a shallow bowl. Gently roll
each goat cheese medallion in the pork dust to cover
the medallions. - In batches, fry the medallions in the hot skillet
with the bacon drippings over medium heat for 1
minute or until golden brown, then flip and fry for
another minute. Remove the medallions from the skillet
and set aside on a plate. - Add the vinegar, oil, mustard, salt, pepper, and
stevia, if using, to the skillet and stir well to combine.
Stir in the cooked bacon. - Plate the greens and avocado slices, if using, on a
serving platter and top with the fried goat cheese
medallions. Drizzle the bacon vinaigrette over the
greens and garnish with walnuts and freshly ground
pepper, if desired.