Courtesy of Teena Hildebrand, Narrow Gate Vineyards
2 shallots, peeled & finely chopped
1/4 Cup extra virgin olive oil
1 Tablespoon Herbes de Provence (or fresh or dried herbs of your choice)
2 Tablespoon Dijon, brown or course grain mustard
1 Cup panko (Japanese breadcrumbs)
1 Tablespoon each chopped fresh thyme, parsley, basil
1/2 teaspoon fresh ground pepper
1/4 teaspoon sea salt
11 to 12 oz. log of refrigerated (cold) Goat Cheese, sliced into approximately 2 oz rounds (use thin, oiled knife)
2 large egg whites, beaten until foamy
1 Tablespoon olive oil, plus additional olive oil for brushing bread
6 3/4 inch-thick slices kalamata olive bread
12 oz mixed organic greens
For Shallot/Dijon dressing:
Whisk all ingredients together in a glass measuring cup or bowl
Brush sliced bread with olive oil and grill in oven or on bbq rack until toasted.
Mix first 4 ingredients in medium bowl to blend. Heat teflon skillet to med high and add 1 Tablespoon olive oil. Dip each cheese round into egg whites, turning to coat, then dredge in panko mixture. Place breaded goat cheese round in hot oil and fry until browned. Gently turning rounds to brown.
Toss greens in shallot/Dijon dressing and divide among 6 plates, top with goat cheese and grilled olive bread.
Suggested pairings: Narrow Gate Vineyards 2006 Estate Viognier Roussanne or 2006 El Dorado Chardonnay