Not exact matches
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild
goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3
cup dry bread
crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4
cups mesclun (mixed baby salad greens — about 2 ounces)
2 meyer lemons, sliced into 1/4 inch rounds (I prefer organic when eating the rind) 2
cups sugar 2
cups water 2/3
cup seasoned bread
crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce)
goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8
cups spring greens 1 pint grape tomatoes, quartered 1/2
cup walnuts, toasted
1 small can plain tomato sauce 1/2 small onion 1 clove garlic, roughly chopped 30 medium sized green olives, pitted 3 tablespoons
goat cheese, at room temperature 1 egg, lightly beaten 1/2
cup flour 1/2
cup Italian bread
crumbs 3/4
cup olive oil salt to taste
Beat 1 egg in a bowl and add about 1/4
cup of bread
crumbs in another, dip a thick circular piece of
goat cheese in the egg and then coat it well with the breadcrumbs