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Baby Greens with Warm Goat Cheese

This salad takes a little bit of extra effort, but it is worth it. It is a great side for just about any meat dish or vegetarian meal.

2 large egg whites
2 teaspoons water
4 slices goat cheese cut from a cold log
4 tablespoons dry bread crumbs
2 teaspoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
pinch of sugar
2 1/2 tablespoons extra-virgin olive oil
4 cups mixed salad greens

Yields 2 servings

Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.

Whisk together vinegar, salt, mustard, sugar, and pinch of pepper in a small salad bowl. Add 2 tablespoons oil in a slow stream, whisking until emulsified.

Heat remaining oil in a small nonstick skillet over moderately high heat until hot but not smoking, then saute cheese until golden, about 30 seconds per side. Remove skillet from heat.

Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.