Ingredients
- Cheese Disks
- 1 11 oz log of plain or herbed Montrachet (goat cheese)
- 2 extra large egg whites beaten with 1 tbsp water
- Fresh white bread crumbs (as needed)
- Enough olive oil and unsalted butter for frying
- Dressing
- 2 tbsp good cider vinegar
- 2 tbsp good champagne vinegar
- 1 pinch sugar
- 1/2 tsp kosher salt or to taste
- 1/4 tsp freshly ground black pepper
- 1 estra large egg yolk (see note)
- 1 cup good olive oil
- Salad
- Enough mixed salad greens to serve 6
Preparation
Step 1
Slice cheese into 12 1/2" thick slices (the easiest way to slice goat cheese is to use a length of dental floss). Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated.
Place the slices on a rack and chill 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 oil through the feed tube until the vinegarette is thickened. Season to taste.
Toss the salad greens with enough dressing to moisten and divide between 6 plates.
Melt 1 tbsp oil and 1 tbsp butter in a saute pan over medium high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted on the inside.
Top each salad with 2 warm rounds of cheese and serve.
Notes
1. For fresh bread crumbs, cut the crusts off white bread, cube it, and pulse in food processor fitted with a metal blade for 15 seconds, until finely crumbled.
2. If you are concerned about raw egg yolk, substitute 1 tbsp of mayonnaise.