4 ounces unsalted butter, softened
8 ounces goat cheese, softened
2 teaspoons Herbs de Provence
1/4 teaspoon black pepper
1 cup panko (Japanese bread crumbs)
2 egg whites
2 tablespoons olive oil
Mix
butter, goat cheese, Herbs de Provence, and black pepper using a hand
mixer. Roll into a log two inches in diameter and wrap tightly in
plastic wrap. Refrigerate for at least two hours. Remove from
refrigerator, unwrap and slice into discs with dental floss. Blend egg
whites with a fork in a small bowl. Pour panko into another small
bowl. Dip each goat cheese disc into the egg white and then coat with
panko. Heat olive oil in a heavy pan and sauté goat cheese discs about 2
minutes per side until golden brown.
Toss
lemon vinaigrette sparingly with watercress or mesculun greens. Place
greens on individual salad plates and top each with a piece of goat
cheese.
