Baby Greens With Warm Goat Cheese

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 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)
• 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)

Recipe

• 1 whisk together egg and water. dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. chill 15 minutes.
• 2 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).
• 3 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.
• 4 add greens to dressing and toss gently to coat. serve salad topped with warm cheese.
• 5 note: the easiest way to cut goat cheese is with a piece of dental floss.