Baby Greens w/ Warm Goat Cheese
Source of Recipe
fooddownunder.com
List of Ingredients
1 lrg egg white
1 tsp water
2 soft mild goat cheese rounds 1/3"-thk cut from a cold log
2 tbl dry bread crumbs (preferably Japanese panko)
1 tsp cider vinegar
1/8 tsp salt
1/8 tsp Dijon mustard
1 pinch sugar
1 pinch pepper
1 tbl extra-virgin olive oil plus
1 tsp extra-virgin olive oil
2 cup mesclun - (1 oz) (mixed baby salad greens) Recipe
Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill for 15 minutes.
Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
Heat remaining teaspoon oil in a small nonstick skillet over moderately-high heat until hot but not smoking, then saute cheese until golden, about 30 seconds per side. Remove skillet from heat. Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese. This recipe yields 1 serving.
Cooks' Note: The easiest way to cut goat cheese is with a piece of unflavored dental floss.
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