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Salad with Warm Goat Cheese

Servings: 4





  1. In a small bowl whisk egg whites to combine.
  2. In a small bowl combine rice flour, dry herbs, salt and pepper.
  3. Slice goat cheese into ½-inch thick slices.
  4. Dip one slice of the goat cheese in the egg whites and dredge in flour mixture. Shake off excess flour and place slice on a rack. Repeat for remaining goat cheese slices.
  5. Chill goat cheese slices for 15 minutes.
  6. In a food processor combine vinegar, brown sugar, salt, pepper and egg yolk until well blended.
  7. With food processor running on slow speed, add olive oil in a slow steady stream until vinaigrette has emulsified. Adjust seasoning to taste.
  8. Toss the salad leafs in the dressing and coat well.
  9. Divide between 4 plates and set aside.
  10. In a small frying pan heat 1 tablespoon of olive oil and 1/2 tablespoon of butter over medium-high heat.
  11. Quickly cook both sides of each goat cheese slice until just golden. Do not melt cheese.
  12. Top each salad with 2 warm goat cheese slices and serve immediately.
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