Baby Greens with Goat Cheese and Balsamic (Side Dish)

Baby Greens with Goat Cheese and Balsamic (Side Dish)

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Serves: 6 Total Time: 20 minutes


  • For the dressing:
  • 1 (11-ounce) log plain or herbed Montrachet
  • 2 extra-large egg whites, beaten with 1 tablespoon water
  • Panko bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Good olive oil
  • Balsamic vinegar
  • Enough mixed baby salad greens for 6 servings
  • Olive oil and unsalted butter, for frying



Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the panko bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.


Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until nicely browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.


Toss the salad greens with enough olive oil and balsamic to moisten, then divide them among 6 plates.

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