Salad with Warm Goat Cheese
Ingredients for Warm Goat Cheese
11 oz log
plain or herbed goat cheese
2
extra-large egg whites, beaten with 1T water
Fresh
white bread crumbs (make fresh in food processor)
Olive oil
& unsalted butter
Ingredients for Dressing
2T good
cider vinegar
2T good Champagne vinegar (it does make a difference)
Pinch
sugar
½ tsp
kosher salt
¼ tsp
freshly ground black pepper
1
extra-large egg yolk
1 C good
olive oil
Enough
mixed salad greens for 6 servings
Directions
Slice the
cheese 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 (or blender) 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, and then divide them among 6
plates.
Melt 1T
oil and 1T butter in a sauté 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.
