Recipe: Spring Greens with Goat Cheese Medallions

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Spring Greens Salad with Goat Cheese Medallions

Serves 6, but can be adjusted for more or less people. Enjoy this refreshing salad as a light main course or as a side, just measure your leafy greens accordingly. 


For the medallions

  • 1 (11-ounce) goat cheese log (you can go with plain, or for added flavor, pick an herbed or garlic-flavored one)
  • 2 egg whites
  • 1 tablespoon water
  • Panko bread crumbs
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil

For salad and dressing*

  • Enough fresh salad greens, such as spring mix, for your crowd
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • In a small bowl, whisk the egg whites with 1 tablespoon of water. In another small bowl or plate, add your panko bread crumbs. 
  • Make sure your goat cheese is nice and cold (not frozen) before cutting. Slice the goat cheese into 1/2 -inch thick slices (this should yield about 12 slices). *Pro tip: use a piece of unflavored dental floss to cleanly slice your goat cheese. 
  • Dip each goat cheese slice into the egg white mixture, then the bread crumbs. Make sure the cheese is fully coated in the bread crumbs. Place on a wire rack and put in the fridge for at least 20 minutes. 
  • While the cheese is cooling, add the balsamic vinegar, olive oil, and salt and pepper to a glass jar. Shake aggressively to emulsify your dressing.
  • Right before cooking the goat cheese, toss the salad greens with enough dressing to moisten, but don’t overdo it. Place dressed greens in individual bowls or plates. 
  • Heat a large skillet over medium-high heat. Melt 2 tablespoons of butter and 2 tablespoons of olive oil. Add your chilled goat cheese medallions, cooking until both sides are browned on the outside, no more than 1-2 min per side. This should happen quickly, you do not want your cheese inside to melt. 
  • Top each salad with a couple of medallions and serve immediately. 

*Leftover dressing can be stored at room temperature.