Salad with Warm Goat Cheese

• 11 ounces white wine plain or herbed, about 1 log, preferly Montrachet
• 2 each egg whites extra-large, beaten with 1 tablespoon water
• 1 x bread crumbs, whole wheat or white, fresh
• 2 tablespoons apple cider vinegar good quality
• 2 tablespoons champagne vinegar
• 1 pinch salt
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground black
• 1 large egg yolks extra large
• 1 cup olive oil good quality
• 1 x mixed salad greens mixed as needed
• 1 x olive oil as needed for frying
• 1 x butter, unsalted as needed for frying

1. Slice the Montrachet into 12 ( 1/2-inch-thick) slices.
2. Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated.
3. Place the slices on a rack and chill them for at least 15 minutes.
4. 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.
5. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened.
6. eason, to taste.
7. Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
8. Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking.
9. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside.
10. Top each salad with 2 warm rounds and serve.

white wine, egg whites, bread crumbs, apple cider vinegar, champagne vinegar, salt, kosher salt, black pepper, egg yolks, olive oil, mixed salad greens, olive oil, butter

Taken from recipeland.com/recipe/v/salad-goat-cheese-49336 (may not work)