Salad with Warm Goat Cheese

Total Time:
30 min
10 min
15 min
5 min

6 servings

  • 1 (11-ounce) log plain or herbed Montrachet
  • 2 extra-large egg whites, beaten with 1 tablespoon water
  • Fresh white bread crumbs
  • For the dressing:
  • 2 tablespoons good cider vinegar
  • 2 tablespoons good Champagne vinegar
  • Pinch sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 extra-large egg yolk
  • 1 cup good olive oil
  • Enough mixed salad greens for 6 servings
  • Olive oil and unsalted butter, for frying
  • Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.

  • For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.

  • Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

  • Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

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