- Portion size 6 servings
Dressing: In bowl, whisk together oil, sherry, mustard, garlic, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 2 days.)
Salad: 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.