Ingredients:
1 11-ounce log plain Goat Cheese
2 large eggs
Fresh white bread crumbs
2 tbsp oil
2 tbsp melted butter
For the dressing:
2 tbsp honey
1tbsp white wine vinegar
1tsp brown sugar
3 tbsp dijon mustard
1/2 tsp turmeric
3 tbsp walnut oil
salt, pepper for taste
Enough mixed salad for 4
1 cup rosted pecan
1 yellow pencil hots pepper sliced
For the vinaigrette, combine the walnut oil, white wine vinegar, brown sugar , honey, turmeric and Dijon mustard in a blender and puree on high until a thick emulsion forms. Season with salt and pepper to taste. Refrigerate untill the goat cheese rounds are not ready.
Slice the goat cheese 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 eggs , 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.
Melt 2 tablespoon oil and 2 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.
Remove the dressing from the fridge and whisk gently to emulsify the ingredients again. Toss greens with desired amount of salad dressing. Arrange the green on the plate , sprinkle with walnuts, sliced yellow peppers and the warm goat cheese rounds on top. Serve immediately.
