2 egg whites
1 round log goat cheese (one pound), chilled
1/2 cup Panko (Japanese bread crumbs)
Fresh salad greens
Prepare enough salad greens for the number of servings you want. Chill.
Using a knife or a piece of unflavored dental floss, slice the goat cheese log into 1/3 inch thick slices. (One log will make about 18 slices.) Whisk together the egg whites and water. Dip the cheese slices first in the egg and then dredge in Panko. Lay prepared rounds on a cookie sheet and chill for 30 minutes.
Just prior to cooking the goat cheese slices, individually plate the greens.
In a nonstick skillet, heat 2 tablespoons cooking oil over medium-high heat until hot but not smoking. Fry the cheese rounds (two per serving) until golden, about 30 seconds per side. Add more cooking oil if needed. Drain briefly on a paper towel.
Place two slices of warm goat cheese on the salad greens and drizzle with berry Vinaigrette.
Freeze leftover breaded cheese slices (uncooked works fine) on a cookie sheet then transfer to a zip lock bag for future use.
1-cup berry preserves or jelly
¾ cup vegetable oil
¼ cup rice vinegar
¼ cup cider vinegar
3 tablespoons dry white wine
1 tablespoon coarse-grained or Dijon mustard
¼ teaspoon salt
¼ teaspoon white pepper
Put the preserves or jelly in a medium sized mixing bowl. Gradually whisk in the oil. Stir in the rice vinegar, cider vinegar, wine, mustard, salt and pepper.
*Makes about 2 1/3 cups salad dressing.