Recipes : Salad with Warm Goat Cheese : Food Network

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Salad with Warm Goat Cheese
Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved

Ingredients
1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs

For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil

Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Instructions
Slice the Montrachet 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.

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.