It's been a while since I've made a fancier dinner, so I decided to put some thought into tonight's meal and make something nice. I've been meaning to make a salad with these goat cheese medallions for quite some time, but forgot about them. I saw them on a salad at a local restaurant recently, and it reminded me I wanted to make them.
I used mixed baby greens with herbs, which were fantastic, then I used the bottom of the jar method to make a lowfat honey mustard dressing. Since I have an aversion to frying things, I stuck these medallions under the broiler to crisp them up and they came out great!
Bistro Salad with Goat Cheese Medallions
6 c. organic mixed baby greens with herbs
1/4 english cucumber, diced
1/2 c. mandarain orange segments in juice
4 oz. herbed goat cheese, very cold
1/2 c. panko bread crumbs
1 egg white, whipped
1 tbsp. honey
1 tsp. dijon mustard
1 tsp. white wine vinegar
1 tbsp. EVOO
2 tbsp. plain lowfat yogurt
salt and pepper
Place goat cheese on a cutting board. Use a cheese knife or plain dental floss to cut into 1/2"-1/4" medallions.
Dredge in egg white, then in panko and lay on a lined baking sheet.
Mist the medallions with EVOO spray. Place in the freezer until ready to broil.
Add dressing ingredients to a small bowl and whisk (or make in the bottom of the honey bear).
Arrange the salad, place medallions under the broiler for 3-4 minutes, top salad, dress and serve.