Salad with Warm Goat Cheese


Salad with Warm Goat Cheese
Adapted from recipe found at
Serves 6

Everyone owes it to her/himself to make this salad.

1 (11-ounce) log plain or herbed unripened goat cheese
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
For the dressing:
1 tablespoons good cider vinegar
2 tablespoons good Champagne or white wine vinegar
Pinch sugar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings

Olive oil and unsalted butter, for frying


Slice the cheese 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. (Note that the dressing will seem a bit tart but it will go nicely with the goat cheese.)

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 saute 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.

Serve this with some crusty bread and you have a perfect meal.