Owner`s manual

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1 – 11 oz. log of herbed goat cheese

2 egg whites beaten with 1 tablespoon of water

Fresh bread crumbs

2 tablespoons cider vinegar

2 tablespoons champagne vinegar

Pinch of sugar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 egg yolk

1 cup extra-virgin olive oil

Mixed salad greens

Extra-virgin olive oil

Butter

To make fresh bread crumbs, cut the crust off of 2 slice of fresh white

bread. Cube it and place in Processor Bowl. Pulse until nely crumbled.

Slice goat cheese into 12 - 1/2 inch thick slices. As goat cheese is soft

it tends to smash when cut. For best results, use a piece of dental

oss. Dip each slice in egg white/water mixture. Coat with bread

crumbs; be sure it is completely covered. Place coated slices on a wire

rack and refrigerate for about 15 minutes.

While the cheese is chilling, place the rest of the ingredients except the

olive oil in the Processor Bowl. Process for 1 minute. With the motor

running, drizzle the olive oil through the Food Chute. Process until the

dressing thickens. Season to taste. Pour over mixed greens. Toss

to coat.

Add 1 tablespoon extra-virgin olive oil and 1 tablespoon butter in a

skillet and heat almost to the smoking stage. Place goat cheese in the

skillet and cook quickly until browned on both sides. Watch to make sure

it doesn’t start to melt. Each salad gets two slices of cheese.

Serves 6.