Active time: 10 min Start to finish: 25 min

　　

Ingredients

Makes 1 serving

　　1 large egg white

　　1 teaspoon water

　　2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log

　　2 tablespoons dry bread crumbs (preferably Japanese panko)

　　1 teaspoon cider vinegar

　　1/8 teaspoon salt

　　1/8 teaspoon Dijon mustard

　　Pinch of sugar

　　1 tablespoon plus 1 teaspoon extra-virgin olive oil

　　2 cups mesclun (mixed baby salad greens; 1 oz)

　　

Step 1

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.

　　

Step 2

Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.

　　

Step 3

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

　　

Step 4

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

　　Cooks' note:

　　•The easiest way to cut goat cheese is with a piece of dental floss.