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  • Baby Spinach And Goat Cheese Salad

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    Baby Spinach And Goat Cheese Salad
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 10 c. baby spinach
    • 1 c. thinly sliced mushroom
    • 1/2 x sweet red pepper, thinly, sliced
    • 4 x radish, thinly, sliced
    • 1 x egg
    • 1 1/4 c. fresh breadcrumbs
    • 12 ounce goat cheese, (3 inches/8 cm in diameter)
    • 2 Tbsp. extra virgin olive oil Dressing
    • 1/4 c. extra virgin olive oil
    • 2 Tbsp. sherry or possibly red wine vinegar
    • 1 tsp Dijon mustard
    • 1 clv garlic, chopped
    • 1/4 tsp salt
    • 1/4 tsp pepper

    Directions

    1. In large bowl, combine spinach, mushrooms, red pepper and radishes.
    2. In small bowl, beat egg. Spread bread crumbs in shallow dish. Using waxed dental floss or possibly thread, slice cheese into 6 rounds, each about 1/4 inch (5 mm) thick; dip 1 round into egg, then into crumbs, turning to coat all over. Repeat with remaining rounds.
    3. (Make-ahead: Place rounds on baking sheet. Chill for up to 4 hrs.)
    4. In nonstick skillet, heat oil over medium-high heat; cook cheese rounds for 3 to 5 min per side or possibly till slightly melted inside and crisp and golden brown outside.
    5. Drizzle dressing over salad and toss; divide among 6 plates. Top each with cheese round.
    6. Dressing:In bowl, whisk together oil, sherry, mustard, garlic, salt and pepper; set aside.
    7. (Make-ahead: Cover and chill for up to 2 days.)

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