Ensalada con queso de cabra templado

Ingredientes

• For the Dressing: 2 tablespoons good cider vinegar 2 tablespoons good champagne vinegar Pinch sugar 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper 1 extra-large egg yolk 1 cup good olive oil Enough mixed salad greens for 6 Enough olive oil and unsalted butter for frying

Preparación

1. 1

   Slice the Montrachet into twelve 1/2-inch-thick slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.

2. 2

   For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season to taste.

3. 3

   Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

4. 4

   Melt 1 tablespoon oil and 1 tablespoon butter in a sauté pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.