Baby Greens With Warm Goat Cheese
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
53
Sourness
34
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 large
Egg White1 tsp
Water1 tsp
Cider Vinegar1 tsp
Salt1 tsp
Dijon Mustard1 tbsp
Extra-Virgin Olive OilDirections:
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
Chill 15 minutes
4
Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl
5
Add 1 tablespoon oil in a slow stream, whisking until emulsified
6
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
7
Remove skillet from heat
8
Add greens to dressing and toss gently to coat
9
Serve salad topped with warm cheese
10
Whisk together egg white and water
11
Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere
12
Chill 15 minutes
13
Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl
14
Add 1 tablespoon oil in a slow stream, whisking until emulsified
15
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
16
Remove skillet from heat
17
Add greens to dressing and toss gently to coat
18
Serve salad topped with warm cheese