Mesclun, Peaches, Pecans, And Goat Cheese Salad

Serves 4
Recipe By: Anna Pump
Published in: Summer On A Plate

8 cup mesclun salad mix
1/2 cup red onion thinly sliced
4 ripe peaches -- each sliced into 8 wedges
3/4 cup pecan halves -- toasted
1/4 cup peanut oil
12 ounce goat cheese -- shaped into 8 discs
2 egg whites -- beaten
1 cup panko or dry bread crumbs
Dressing
2 tablespoon white wine vinegar
2 tablespoon Walnut Oil
2 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon sugar

Place the greens in a large bowl. Add the onion, peaches, and pecans.
Pour peanut oil into a skillet and heat until very hot. Dip the goat
cheese discs, one at a time, first into the egg whites, then into the
panko. Place the breaded discs in the hot oil. Saute just to brown,
turning once. Transfer discs onto paper towels to drain. To make the
dressing, combine the vinegar,oils, mustard, salt, pepper, and sugar in a
jar with a tight fitting lid and shake well to blend. Pour over the salad
and toss gently to blend. Arrange the salad on four dinner plates. Place
2 goat cheese rounds on top of greens and serve.

Recipe Notes

We often have this beautiful, tasty salad as a main course, accompanied
by crusty bread, chilled white wine or Champagne and , for dessert, a
scoop or two of our favorite ice cream with homemade cookies on the side.

http://www.terrypogue.com/Terry

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