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Meatless Monday: Goat Cheese Salad

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Flour, for coating
1 egg, beaten with a splash of water
3/4 cup breadcrumbs
1 tsp garlic powder
Zest and juice of 1 lemon, divided
1/2 T. parsley
3 T sesame seeds
1 8-ounce log plain goat cheese, well-chilled
4 T olive oil
2 tsp Dijon mustard
Salt and ground black pepper
Greens such as romaine, arugula, baby spinach

Instructions: Set yourself up 3 dishes – 1 of flour, 1 with the egg/water, and 1 with a mixture of breadcrumbs, garlic, the lemon zest, parsley, and sesame seeds.  Cut the goat cheese into cubes – about 16 of them.  Coat the cheese in the flour, then egg, then breadcrumb mixture.  Heat up a non stick skillet with 1 T olive oil (I find I need an extra 1/2 to 1 T of olive oil if skillet is not non stick) and cook the goat cheese until it’s golden brown, about 2 minutes per side.  Be careful when flipping or removing the cheese from the pan so that you don’t pierce it and have all that melty goodness come pouring out!  Put the cheese on paper towels to drain off as much of the grease as possible while you assemble the salad.  Whisk together the lemon juice, Dijon, and 3 T olive oil.  Season with salt and pepper to taste.  Toss with the greens you’ve chosen.  Top the salad with the fried cheese and serve.

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