1 cup panko
Zest of 1 lemon
Zest of 1 orange
1/2 cup plus 1 tablespoon olive oil, divided
12 ounces chèvre (spreadable goat cheese, ideally in a log shape)
6 cups loosely packed mixed salad greens
Vinaigrette dressing (see below)
In a small, shallow bowl or pie plate, combine the panko, zests, and 1 tablespoon of oil. Place the remaining 1/2 cup of oil in another small bowl.
Slice or shape the chèvre into eight 1-inch-thick disks. One disk at a time, dip both sides into the oil and then the panko mixture, pressing gently on both sides and all edges so the crumbs adhere. Arrange the coated disks on a rimmed baking sheet and place in the freezer until frozen, about an hour.
Preheat the oven to 400°F.
Transfer the baking sheet to the oven and bake until the panko is lightly golden, about 10 minutes. (Over cooking causes cracking.)
Meanwhile, in a large bowl, toss the greens with dressing to taste. Arrange the greens on plates or a platter.
Carefully arrange the baked cheese on the greens and serve.
- 3 tablespoons extra virgin olive oil (or a more neutral-flavored oil like grapeseed, canola, or vegetable)
- 1 tablespoon white wine vinegar (or balsamic, apple cider, rice, sherry, or other wine vinegar)
- Pinch of kosher salt.
- A turn of freshly ground black pepper.
Mix and whisk together…