If you can have dairy, this is a treat. The pungency of the goat cheese is set off beautifully with the sweetness of the vinaigrette. This is a lovely side salad with one slice of cheese, or a main dish with three slices. An icy pinot grigio accompanies this perfectly. Dinner in less than ten minutes is my idea of a perfect evening.
A note on goat cheese, it is also called chevre or montrachet. Its popularity has spread outside Europe and now the U.S. makes amazing domestic varieties. A true montrachet is typically rolled in ash and I would avoid that for this recipe. Costco actually carries a wonderful goat cheese, but organic varieties can be found at specialty food shops and Whole Foods.
Prep time: 5 minutes
Total time: about 10 minutes
Yield: 2 main course salads
Special equipment: serrated knife
4-5 ounces goat cheese
1/4 c. rice flour
1-2 T olive oil
1 egg, well beaten
6 c. baby greens or mesclun (enough for two main salads)
Sweet & Savory Dressing
- Toss the mesclun with dressing and divide between two plates.
- Heat olive oil in sauté pan on medium heat.
- Slice goat cheese into six 1/2 inch slices with serrated knife, holding the cheese together with your fingers as you slice it.
- Carefully coat cheese in beaten egg and dredge with rice flour on all sides.
- Saute in oil for about 2 minutes per side. Serve atop greens.
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