Baby Greens with Warm Goat Cheese

Here is another one for you - this one is SO easy..but it looks likesomething you would order in a high-end restaurant. Great for guests orromantic dinners :)

One tip - keep the cheese in the fridge until ready to use..try to get itreally cold. It slices so much better!-Carolyn (Marge)

BABY GREENS WITH WARM GOAT CHEESE
Active time: 10 min
Start to finish: 25 min

1 large egg white1 teaspoon water
2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log
2 tablespoons dry bread crumbs (preferably Japanese panko)
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon Dijon mustard
Pinch of sugar
1 tablespoon plus
1 teaspoon extra-virgin olive oil
2 cups mesclun (mixed baby salad greens; 1 oz)

Whisk together egg white and water. Dip cheese rounds in egg, letting excessdrip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15minutes.

Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in asmall salad bowl. Add 1 tablespoon oil in a slow stream, whisking untilemulsified.

Heat remaining teaspoon oil in a small nonstick skillet over moderately highheat until hot but not smoking, then sauté cheese until golden, about 30seconds per side. Remove skillet from heat.Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.