Servings: 4

INGREDIENTS

• 1 soft goat cheese log
• 2 egg whites
• 1 tablespoon water
• ½ cup Arrowhead Mills® Brown Rice Flour
• 1 tablespoon Herbs de Provence
• ¼ teaspoon Hain Pure Foods® Sea Salt
• Freshly ground black pepper

Dressing
• ¼ cup champagne vinegar
• ¼ teaspoon of Hain Pure Foods® Brown Sugar
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 1 large egg yolk
• 1 cup of Spectrum® Organic Mediterranean Olive Oil

• 4 cups of mixed baby salad leafs

DIRECTIONS

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.