Salad with Warm Goat Cheese

Name: Salad with Warm Goat Cheese
Yield: 6
Cuisine: Fusion
Ingredients: white wine; egg whites; bread crumbs, whole wheat; apple cider vinegar; champagne vinegar; salt; kosher salt; black pepper; egg yolks; olive oil; mixed salad greens; olive oil; butter, unsalted

Submitted by happyzhangbo

YIELD

6 servings

PREP

9 min

COOK

6 min

READY

26 min

Ingredients

OUNCES WHITE WINE
plain or herbed, about 1 log, preferly Montrachet

EACH EGG WHITES
extra-large, beaten with 1 tablespoon water *

X BREAD CRUMBS, WHOLE WHEAT
or white, fresh *

For the dressing

TABLESPOONS APPLE CIDER VINEGAR
good quality

TABLESPOONS CHAMPAGNE VINEGAR *

PINCH SALT *

TEASPOON KOSHER SALT

TEASPOON BLACK PEPPER
freshly ground black

LARGE EGG YOLKS
extra large

CUP OLIVE OIL
good quality

X MIXED SALAD GREENS
mixed as needed *

X OLIVE OIL
as needed for frying *

X BUTTER, UNSALTED
as needed for frying *

Directions

Slice the Montrachet into 12 (½-inch-thick) slices.

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.

eason, to taste.

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.