Baby Greens With Warm Goat Cheese
Ready In: 25 mins
Serves: 4
Ingredients
- 2 large egg whites
- 2 teaspoons water
- 8 slices soft fresh goat cheese, cut from a cold log
- 4 tablespoons Japanese-style bread crumbs (panko)
Dressing
- 4 teaspoons cider vinegar
- 3⁄4 teaspoon salt
- 1 teaspoon Dijon mustard
- 1⁄4-1⁄2 teaspoon sugar
- 5 tablespoons olive oil, divided
- 8 cups mixed baby greens (or baby arugula)
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 15 minutes.
- Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified. (dressing can be made up ahead of time).
- Heat remaining tablespoon of oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté 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.
- Note: The easiest way to cut goat cheese is with a piece of dental floss.
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