- Portion size 6 servings
- 10 cups baby spinach
- 1 cup thinly sliced mushroom
- 1/2 sweet red pepper thinly sliced
- 4 radishes thinly sliced
- 1 egg
- 1 1/4 cup fresh bread crumbs
- 12 oz goat cheese ( 3 inches/8 cm in diameter)
- 2 tablespoons olive oil
- 1/4 cup olive oil
- 2 tablespoons sherry
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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.