Vinaigrette
2 garlic cloves halved
¼ cup extra virgin olive oil
1 tbsp chopped fresh basil
2 tbsp red wine vinegar
2 tbsp
Salad
Mixed baby greens
1 cup planko (Japanese bread crumbs)
1 tbsp chopped parsley
1 tbsp chopped basil
Salt/pepper
1 log of goat cheese cut into ½ inch slices
2 large egg whites beaten foamy
Vinaigrette
Place ail and garlic in a small glass bowl and cover with plastic wrap and microwave for 30 sec. Mash garlic with fork and add red wine vinegar, mustard and basil to garlic. Wisk and add oil a little at a time. Add Salt/pepper.
Salad
Dip cheese into eggs and then into planko. Let sit for 1 hour in the fridge. Cook each round of cheese 3 min/side in a med hot pan with 2 tbsp of oil.
Mix salad and vinaigrette and top with round of cheese.
