approx. 11 ounces plain or herbed goat cheese
2 extra-large egg whites, beaten with 1 T. water
fresh white bread crumbs
For the dressing:
2 T. good cider vinegar
2 T. good Champagne vinegar
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 extra-large egg yolk
1 c. good olive oil
Mauro Farms salad greens for 6 servings
olive oil and unsalted butter, for frying
Slice the goat cheese about 1/4-inch thick (If using a log make 12 1/2-inch-thick slices. The easiest way is to use a length of dental floss.) Dip each slice into the beated 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 and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the viaigrette is thickened. Season to taste.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese slices (or rounds) quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 pieces each and serve.