Liz Schmitt: http://Lizthechef.com
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Fig and Goat Cheese Salad
Coat each slice of cheese with some of the egg white mixture. Dip slices in the panko and roll until coated. Set slices on a rack and chill in the fridge while you prepare the rest of the salad.
Heat a small skillet and add the walnuts. Cook until lightly toasted, stirring a few times. Once you smell the nuts toasting, remove the pan from the heat and set aside.
Prepare the vinaigrette in the bottom of a large salad bowl. First, warm the honey in a microwave for several seconds. To the salad bowl, add the vinegar and whisk in the mustard, honey and optional salt and pepper. Add 2 tablespoons of the oil and whisk again.
Add the greens to the vinaigrette and toss. Stem and halve the figs. Add the figs and toasted walnuts to the salad and gently toss.
Using a medium-sized skillet, heat the butter and remaining tablespoon of oil over medium-high heat. Add the goat cheese slices and cook until lightly browned on both sides.
Serve individual portions of the salad. Top each plate with 2-4 slices of the toasted goat cheese. Serve