Active time: 10 min Start to finish: 25 min
Cooks' note:
•The easiest way to cut goat cheese is with a piece of dental floss.
Recipe information
Yield
Makes 1 serving
Ingredients
1 large egg white
1 teaspoon water
2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log
2 tablespoons dry bread crumbs (preferably Japanese panko)
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon Dijon mustard
Pinch of sugar
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 cups mesclun (mixed baby salad greens; 1 oz)
Preparation
Step 1
Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
Step 2
Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
Step 3
Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
Step 4
Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.
