A delicious and quick recipe for a warm crispy goat cheese salad featuring pan-fried goat cheese medallions served over mixed greens with a balsamic vinaigrette. Includes a vegan modification.
1. In a small bowl, whisk the egg white with 1/2 tsp of water. Pour the panko breadcrumbs into a separate small bowl.
2. Use a piece of unflavored dental floss to slice the goat cheese into quarter-inch thick rounds.
3. Roll the goat cheese rounds in the egg white and then coat with the panko breadcrumbs (using two forks for this step is recommended). Refrigerate the coated goat cheese while you toss the salad.
4. To make the salad, toss the mixed greens with balsamic vinegar, olive oil, salt, and pepper to taste.
5. Heat a pan over medium-high heat and add butter and 1 tsp olive oil. Place the goat cheese medallions in the pan and cook for 1-2 minutes on each side or until golden brown.
6. Place 2-3 goat cheese rounds on each salad and enjoy immediately while the cheese is warm.
Vegan Modification: Sub in avocado (cut into quarters) for goat cheese, use a flax egg (mix 2 Tbs flax meal with 1/4 cup water and let thicken for 5 minutes) for the egg white, and use olive oil instead of butter.
