Mixed Greens Salad with Fried Goat Cheese and Mustard Vinaigrette

Goat cheese is another one of my favorite things.  The mild, tangy cheese has so many pairing possibilities, from savory to sweet.  In this recipe, the goat cheese is lightly fried and placed atop a bed of mixed greens that have been tossed with homemade mustard vinaigrette.  Even if you are not a big fan of mustard, give this easy dressing a try.  You may never purchase a bottled salad dressing again.

Fried Goat Cheese Ingredients

2 egg whites

2 t water

⅔ cup plain dry bread crumbs or Panko

8 slices of goat cheese, approx. ⅓” thick, cut from a log

3 T olive oil

Salad and Mustard Vinaigrette Ingredients

8 cups mixed baby greens

4 t cider vinegar

¼ t salt

⅛ t sugar

½ t Dijon mustard

Freshly ground black pepper, to taste

4 T olive oil

In a shallow bowl, whisk together egg whites and water.  Spread bread crumbs on a plate; dip cheese rounds in egg and let excess drip off.  Dredge in bread crumbs and press lightly so bread crumbs stick to cheese.  Refrigerate for 15 minutes.

In a large bowl, whisk together vinegar, salt, sugar, mustard, and pepper.  Add 4 tablespoons oil slowly, whisking until well blended.  Set aside.

Heat 3 tablespoons oil in a nonstick skillet over medium-high heat (don’t let it smoke).  Add cheese rounds and cook about 30 seconds each side, until golden.  Remove from heat.

Add greens to dressing in bowl and toss to coat.  Arrange salad on plates and top with fried cheese.  (Makes approximately 4 servings this way, but I like to make more cheese for each serving.  After all, who doesn’t like fried cheese?!)