- 1/2 cup milk
- 1 egg
- 4 disks (rounds) goat cheese (each about 3 1/2 ounces)
- 1/3 cup all-purpose flour
- 1 cup white bread crumbs
- 2 tablespoons sweet (unsalted) butter
- 2 ounces arugula, washed and dried
- 1 small head radicchio, leaves torn into pieces
- 1/3 cup sun-dried tomatoes, sliced
- 5 ounces yellow pear (teardrop) tomatoes, halved Watercress, for garnish (optional)
- For Dressing:
- 1/2 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
Preheat oven to 350 degrees F. Beat together the milk and eggs in a small bowl. Coat each round disk of goat cheese by rolling first in the flour, then dipping in the egg mixture and then coating with the bread crumbs.
Melt the butter in a nonstick frying pan over medium heat. Cook the goat cheese disks for 2-3 minutes, or until lightly browned on both sides. Remove from heat and place the rounds on a baking sheet. Bake in preheated oven for 5 minutes, until the cheese is warmed through.
While the cheese is in the oven, arrange the salad leaves and tomatoes on individual serving plates.
DRESSING: Combine all the dressing ingredients in a small bowl and whisk thoroughly.
Remove the goat cheese from the oven and place one round in the center of each salad. Drizzle with the dressing, garnish with the watercress, if desired, and serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
952 calories; 73g total fat; 175mg cholesterol; 1403mg sodium; 37g carbohydrates; 3g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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