BABY GREENS WITH WARM GOAT CHEESE
mixed baby greens,such as romaine, arugula, spinach
goat cheese- the log type-on the firmer vs creamy side
dried cranberries that have been “plumped” in hot water to soften
toasted pumpkin seeds
shredded carrots
thin slices of crisp apple
1 beaten egg white
bread crumbs
2 t butter
balsamic vinaigrette
Using dental floss, slice the cheese into 1/2 inch rounds. Dip both sides into the egg whites first and then dip them into the bread crumbs. Set aside. Or refrigerate for later use.
Toss the baby greens with the other salad items in a salad bowl-then drizzle the vinaigrette around the outer rim of the salad-not directly on the leaves. Toss very well- until every leaf is coated. Plate the salads
Melt the butter in a non-stick saute pan on medium heat. Saute the chevre rounds for about 15-20 seconds per side- until light brown but not falling apart. They should just start to ooze a little.
Place 2 of the warm cheese rounds on top of each plated salad and serve.