Hazelnut-Crusted Goat Cheese With Mixed Greens And Blackberry Vinaigrette

• 1 cup panko (Japanese breadcrumbs)
• 1/2 cup ground toasted hazelnuts
• 1/4 cup all-purpose flour
• 1 (4-ounce) package garlic and herb goat cheese, cut into 8 slices
• 2 egg whites, lightly beaten
• 3 teaspoons olive oil, divided
• 3 cups baby arugula
• 3 cups baby lettuces

1. Combine first 3 ingredients in a shallow dish. Dip cheese slices in egg whites, and dredge in breadcrumb mixture. Cover and chill at least 2 hours.
2. Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 4 goat cheese slices; cook 30 seconds to 1 minute on each side or until lightly browned. Remove cheese from pan, and keep warm. Repeat with remaining oil and cheese.
3. Divide greens evenly among 4 plates. Top each with 2 goat cheese rounds, and drizzle with Blackberry Vinaigrette.

ground toasted hazelnuts, allpurpose, garlic, egg whites, olive oil, baby arugula, baby lettuces

Taken from www.myrecipes.com/recipe/hazelnut-crusted-goat-cheese-with-mixed-greens-blackberry-vinaigrette (may not work)