Salad with Warm Goat Cheese

Ingredients

• 11 ounce Log of plain or herbed Montrachet
• 2 extra large Egg whites beaten with 1 tablespoon water
• Fresh bread crumbs (see below)
• Enough mixed salad greens for 6
• Enough olive oil and unsalted butter for frying
• 2 tablespoons Good cider vinegar
• 2 tablespoons Good champagne vinegar
• Pinch Sugar
• 1/2 teaspoon Kosher salt or to taste
• 1/4 teaspoon Black pepper freshly ground
• 1 extra large Egg yolk
• 1 tablespoon Mayonnaise
• 1 cup Good olive oil

Instructions

1. 1) Slice the Montrachet into twelve 1/2-inch-thick slices. The easiest way to slice
2. goat cheese is to use a length of dental floss.
3. 2) For fresh bread crumbs, cut the crusts off white bread, cube it, and pulse in a
4. food processor fitted with a metal blade for 15 seconds until finely crumbled.
5. 3) Dip each slice of the goat cheese into the beaten egg whites, then the bread
6. crumbs, being sure the cheese is thoroughly coated. Place the slices on a
7. rack and chill them for at least 15 minutes.
8. 4) For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk (or
9. mayonnaise) in the bowl of a food processor fitted with a steel blade and
10. blend for 1 minute. With the motor running, slowly pour the olive oil through
11. the feed tube until the vinaigrette is thickened. Season to taste.
12. 5) Toss the salad greens with enough dressing to moisten, then divide them
13. among 6 plates.
14. 7) Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-
15. high heat until just under smoking. Cook the goat cheese rounds quickly
16. on both sides until browned on the outside but not melted inside. Top each
17. salad with 2 warm rounds and serve.