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Ингредиенты
- 1 lrg egg white
- 1 tsp water
- 2 x soft mild goat cheese rounds, 1/3"-thk cut from a cool log
- 2 Tbsp. dry bread crumbs (preferably Japanese panko)
- 1 tsp cider vinegar
- 1/8 tsp salt
- 1/8 tsp Dijon mustard
- 1 pch sugar
- 1 pch pepper
- 1 Tbsp. extra-virgin extra virgin olive oil plus
- 1 tsp extra-virgin extra virgin olive oil
- 2 c. mesclun - (1 ounce) (mixed baby salad greens)
Инструкции
- Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Refrigeratefor 15 min.
- Whisk together vinegar, salt, mustard, sugar, and a healthy pinch of pepper in a small salad bowl. Add in 1 Tbsp. oil in a slow stream, whisking till emulsified.
- Heat remaining tsp. oil in a small nonstick skillet over moderately-high heat till warm but not smoking, then saute/fry cheese till golden brown, about 30 seconds per side. Remove skillet from heat.
- Add in greens to dressing and toss gently to coat. Serve salad topped with hot cheese.
- This recipe yields 1 serving.
- Cooks'
- Note: The easiest way to cut goat cheese is with a piece of unflavored dental floss.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 93g | |
| Calories 289 | |
| Calories from Fat 210 | 73% |
| Total Fat 23.64g | 30% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 466mg | 19% |
| Potassium 99mg | 3% |
| Total Carbs 11.29g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.29g | 2% |
| Protein 8.04g | 13% |
