Baby Greens with Warm Goat Cheese

Total Time:
35 min
Prep:
20 min
Inactive:
15 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 1 large egg white
  • 1 teaspoon water
  • 2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log
  • 2 tablespoons dry bread crumbs (preferably Japanese panko)
  • 1 teaspoon cider vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon Dijon mustard
  • Pinch sugar
  • Pinch pepper
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 cups (1-ounce) mesclun (mixed baby salad greens)
Directions
  • 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.

  • Cooks' note: The easiest way to cut goat cheese is with a piece of unflavored dental floss.


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