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Grilled panko goat cheese on organic greens with grilled olive bread
Grilled panko crusted goat cheese on organic greens
with grilled olive bread
6 servings
Shallot/mustard dressing
2 shallots, peeled & finely chopped
1/4 Cup extra virgin olive oil
1 T Herbes de Provence (or fresh or dried herbs of your choice)
2 T Dijon, brown or course grain mustard
SALAD
1 Cup panko (Japanese breadcrumbs)
1 Tablespoon each chopped fresh thyme, parsley, basil
1/2 teaspoon fresh ground pepper
1/4 teaspoon sea salt
11 to 12 oz. log of refrigerated & cold Goat Cheese, sliced into approximately 2 oz rounds (use thin, oiled knife)
2 large egg whites, beaten until foamy
1 Tablespoon olive oil
6 3/4 inch-thick slices kalamata olive bread
Additional olive oil
12 oz mixed organic greens
For Shallot/Dijon dressing: Whisk all ingredients together in a glass measuring cup or bowl
(can be made a day or two ahead)
For Bread: Brush sliced bread with olive oil and grill in oven or on bbq rack until toasted.
For Salad: Mix first 4 ingredients in medium bowl to blend. Heat teflon skillet to med high and add 1 T olive oil. Dip each cheese round into egg whites, turning to coat, then dredge in panko mixture. Place breaded goat cheese round in hot oil and fry until browned. Gently turning rounds to brown.
Toss greens in shallot/dijon dressing and divide among 6 plates, top with goat cheese and grilled olive bread