warm goat cheese on mixed greens

I love goat cheese, and it simply doesn't get much better than warm goat cheese. This recipe is inspired by Ina Garten (a.k.a. Barefoot Contessa), who was inspired by a cafe in Italy. Warmed goat cheese, fried with crispy bread crumbs, served over dressed greens -- buonissimo!

I used three goat cheese rounds for a main course salad, but I would use two if serving the salad as a first course. Make sure to have the greens and dressing tossed and ready before frying up the cheese because you'll want to eat it immediately.

warm goat cheese on mixed greens

First the ingredients, then the instructions --

greens: mescalin mixed greens, baby spinach, thinly sliced bell pepper, and shaved carrot

dressing: (this are the amounts I threw together for 2 main course salads, but adjust for the amount you're making or substitute your favourite tangy vinaigrette)
1 Tbs apple cider vinegar
1 Tbs red wine vinegar
a couple Tbs of sherry
1 Tbs or so of dijon mustard
pinch of salt
pinch of black pepper

Whisk together well or shake well in dressing bottle until emulsified.

goat cheese: herbed or plain, sliced 1/2-in thick*, egg white(s), fine bread crumbs, olive oil, butter

*dental floss makes a very clean cut

how to: First, put egg whites in a shallow bowl. In another shallow bowl, put the fine bread crumbs. Dip your sliced goat cheese in the egg white, then in the bread crumbs, making sure to get a good layer of crumbs on both sides. Chill breaded slices for a few minutes, until ready to cook.

Wash salad greens and vegetables and toss in vinaigrette. Divide among serving plates.

In a skillet over medium-high heat, melt a couple pats of butter and some olive oil. When hot, carefully place breaded cheese rounds in the pan. Cook for only about a minute per side, until golden and crispy. Remove from pan and place over dressed greens. Serve immediately. This salad was fantastic with a side of garlic bread.