Salad with Warm Goat Cheese

Copyright, 2001, Barefoot Contessa Parties!

Prep Time: 10 min
Inactive Prep Time: 15 min
Cook Time: 5 min
Level: Easy
Serves: 6 servings

Ingredients:
1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs (for fresh bread crumbs, cut the crust off white bread, cube it, and pulse in a food processor fitted with a metal blade for 15 seconds, until finely crumbed)

For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar (Trader Joe’s)
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk (I used 1 Tbsp. mayo instead)
Trudy-I added 1 tsp. Dijon mustard
1 cup good olive oil (Trudy-I used ¾ c. instead of 1 cup)
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Directions:
Slice the Montrachet into 12 (1/2-inch-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 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 vinaigrette is thickened. Season, to taste (or use an immersion blender or whisk). 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 sauté 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 inside. Top each salad with 2 warm rounds and serve.