Sautéed Goat Cheese with Spring Greens

Crunchy, golden discs of breaded goat cheese add a touch of elegance to a simple green salad.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 tsp. sherry vinegar
  • 2 tsp. Dijon mustard
  • 1⁄4 tsp. salt
  • 1⁄3 cup plus 1 Tbsp. extra virgin olive oil, divided
  • 8 cups mixed spring greens
  • 1 Tbsp. unsalted butter
  • 2 large egg whites, lightly beaten
  • 1 Tbsp. water
  • 1⁄2 cup fine breadcrumbs
  • 1 log (8 oz.) fresh goat cheese


  • Combine vinegar, mustard, salt, and 1⁄3 cup olive oil in a small bowl and whisk until well blended. Set aside.
  • Heat butter and 1 tablespoon olive oil in a medium skillet over medium heat. Combine egg whites and water in a shallow bowl and beat lightly. Put breadcrumbs on a small plate. Slice the goat cheese into 8 thick slices (1⁄2 inch).
  • Dredge the goat cheese rounds in the egg whites, coat with breadcrumbs, and place in skillet. Fry until golden brown and the cheese is slightly oozing.
  • Toss greens with reserved vinaigrette and arrange on four serving plates. Top each with 2 warm rounds of goat cheese and serve.