FRIED GOAT CHEESE SALAD

FRIED GOAT CHEESE SALAD image

Yield 6

Number Of Ingredients 8

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2 130-g logs goat cheese, very cold
2 eggs
3/4 cup panko bread crumbs
1/4 cup olive oil, divided
1 tbsp red-wine vinegar
1 tbsp white balsamic vinegar
1/8 tsp salt
8 cups packed baby spinach, arugula or mache

Steps:

Instructions: SLICE each goat cheese log into 6 1/2-in. rounds. You should have 12 cheese rounds. Whisk eggs in a shallow bowl. Pour panko into another shallow bowl. Dip cheese rounds in egg, then in panko until well coated. Place on a large plate. Cover with plastic wrap and freeze until firm, 2 hours or overnight. HEAT a small non-stick frying pan over medium-high. Add 2 tbsp oil, then 3 frozen cheese rounds. Cook until golden, about 2 min per side. Transfer to a paper-towel-lined plate. Repeat with remaining cheese. WHISK remaining 2 tbsp oil with vinegars and salt in a large bowl. Season with fresh pepper. Add greens and toss until coated. Divide among 6 plates. Top each with 2 cheese rounds.