1 log (8 oz.) fresh goat cheese
1 cup fresh bread crumbs, lightly toasted
2 Tbs. chopped fresh flat-leaf parsley
2 eggs, lightly beaten
1 1/2 Tbs. sherry vinegar
juice from 1 lemon
1/2 cup olive oil
Kosher salt and freshly ground pepper, to taste
1 bag greens
1 Gala apple, halved, cored and cut into 1/8-inch slices
Cut the goat cheese into 8 equal rounds and transfer to a plate. Cover and freeze until firm, about 15 minutes.
Meanwhile, in a small bowl, whisk together dressing ingredients. Set the vinaigrette aside.
In a shallow bowl, stir together the bread crumbs and parsley. Season with salt and pepper. Place the beaten eggs in a shallow bowl and lightly season with salt and pepper.
Remove the cheese rounds from the freezer. Dip each round into the eggs, shaking off the excess, then coat with the bread crumb mixture.
In a sauté pan over medium-high heat, warm olive oil. Add the breaded cheese rounds and fry, turning once, until golden brown on both sides, 1 to 2 minutes per side. Transfer to a clean plate.
In a large bowl, toss the greens and apple slices with enough vinaigrette to lightly coat the salad. Divide among 4 plates and place 2 cheese rounds alongside each salad. Serve immediately. Serves 4.
This recipe is adapted from Williams Sonoma.