Baby Greens With Warm Goat Cheese Recipe

• 1 lrg egg white
• 1 tsp water
• 2 x soft mild goat cheese rounds, 1/3"-thk cut from a cool log
• 2 Tbsp. dry bread crumbs (preferably Japanese panko)
• 1 tsp cider vinegar
• 1/8 tsp salt
• 1/8 tsp Dijon mustard
• 1 pch sugar
• 1 pch pepper
• 1 Tbsp. extra-virgin extra virgin olive oil plus
• 1 tsp extra-virgin extra virgin olive oil
• 2 c. mesclun - (1 ounce) (mixed baby salad greens)

1. Whisk together egg white and water.
2. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere.
3. Refrigeratefor 15 min.
4. Whisk together vinegar, salt, mustard, sugar, and a healthy pinch of pepper in a small salad bowl.
5. Add in 1 Tbsp.
6. oil in a slow stream, whisking till emulsified.
7. Heat remaining tsp.
8. oil in a small nonstick skillet over moderately-high heat till warm but not smoking, then saute/fry cheese till golden brown, about 30 seconds per side.
9. Remove skillet from heat.
10. Add in greens to dressing and toss gently to coat.
11. Serve salad topped with hot cheese.
12. This recipe yields 1 serving.
13. Cooks'
14. Note: The easiest way to cut goat cheese is with a piece of unflavored dental floss.

egg, water, goat cheese, bread crumbs, vinegar, salt, mustard, sugar, pepper, extravirgin extra virgin olive oil plus, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/baby-greens-with-warm-goat-cheese-72922 (may not work)