• 12 C Mixed Salad Greens
• 1 11 Oz. Log Goat Cheese
• 2 Egg Whites 
• 1 T Water
• 2 C Bread Crumbs
• 2 T Sendik’s Olive Oil
• 1 T Butter

Dressing:

• 2 T Cider Vinegar
• 2 T Champagne Vinegar
• ½ t Sugar
• ½ t Kosher Salt
• ¼ t Ground Pepper
• 1 T Mayonnaise
• 1 C Sendik’s Olive Oil

Directions

1. Slice goat cheese into 12 ½ inch thick slices with dental floss.
2. Dip goat cheese into beaten egg whites, covering both sides, then dip into bread crumbs and thoroughly coat.
3. Place on a rack and chill for 15 minutes.
4. In a food processor, blend vinegar, sugar, salt, pepper and mayonnaise for 1 minute. 
5. Slowly add olive oil through feed tube until thickened.
6. Salt and pepper to taste.
7. In large sauté pan, heat 2 T olive oil and 1 T butter.
8. Add goat cheese to sauté pan and lightly fry until golden brown.
9. Toss salad greens with dressing, top with warm goat cheese.
10. Serve immediately.