Baby Greens with Warm Goat Cheese

The Gourmet Cookbook

Make sure to serve it while the goat cheese is still warm. To slice the goat cheese, use a piece of (unflavored) dental floss.

2 large egg whites

2 t water

2/3 C plain dry bread crumbs

8 rounds soft mild goat cheese, cut from a chilled 8-oz. log (I can only find 5.5-oz. logs myself and always buy 2 of those)

4 t cider vinegar

1/4 t salt

1/8 t sugar

1/2 t dijon mustard

freshly ground black pepper

7 T extra-virgin olive oil

1/4 lb. (about 8 C) baby salad greens

Whisk together egg whites and water in a shallow bowl. Spread bread crumbs on a plate. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly so they adhere, and put on a plate. Refrigerate for 15 minutes.

Whisk together viegar, salt, sugar, mustard, and a pinch of pepper in a bowl. Add 4 T oil in a slow stream, whisking until well blended.

Heat remaining 3 T oil in a 12-in. nonstick skillet over moderately high heat until hot but not smoking. Add cheese rounds and cook, turning once, until golden, about 1 minute total.

Add greens to dressing and toss to coat. Arrange salad on plates and top with warm goat cheese.