A simple classic that never gets old! Experience the creaminess of the cheese and crispy baby spinach in combination!
ingredients
Baby Spinach and Goat Cheese S
Dressing
directions
In large bowl, combine spinach, mushrooms, red pepper and radishes.
In small bowl, beat egg. Spread bread crumbs in shallow dish. Using waxed dental floss or thread, slice cheese into 6 rounds, each about 1/4 inch (5 mm) thick; dip 1 round into egg, then into crumbs, turning to coat all over. Repeat with remaining rounds.
(Make-ahead: Place rounds on baking sheet. Refrigerate for up to 4 hours.)
In nonstick skillet, heat oil over medium-high heat; cook cheese rounds for 3 to 5 minutes per side or until slightly melted inside and crisp and golden outside.
Drizzle dressing over salad and toss; divide among 6 plates. Top each with cheese round.
In bowl, whisk together oil, sherry, mustard, garlic, salt and pepper; set aside.
(Make-ahead: Cover and refrigerate for up to 2 days.)