Spinach & Goat Cheese Salad

By gmbeckett

Ingredients

• Cheese rounds:
• 10 cups baby spinach
• 4 radish, very thinly, sliced
• 1 cup thinly sliced mushroom
• 1 egg
• 1 1/4 cup fresh bread crumbs
• 12 oz goat cheese, (3 inches/8 cm in diameter)
• 2 tbsp olive oil
• Dressing
• 1/4 cup olive oil
• 2 tbsp sherry or red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/4 tsp each salt and pepper
• 1/4 tsp pepper

Preparation

Step 1

Dressing: In bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper; set aside.
In large bowl, toss together spinach, radished and mushrooms.

Cheese Rounds: In small shallow dish, lightly beat egg; Spread bread crumbs in shallow dish. pour bread crumbs. Using waxed dental floss or thread, slice cheese into 6 rounds; dip each into egg, then into crumbs to coat all over. (Make-ahead: Cover and refrigerate for up to 2 hours.)

In nonstick skillet, heat oil over medium-high heat; cook rounds for 3 to 5 minutes per side or until crisp and golden outside and slightly melted inside..

Toss dressing with vegetables; divide among 6 plates. Top each with cheese round.