I had this salad with a girlfriend at a restaurant which is no longer open, Topangas. We begged for the recipe to no avail. So, we made it our mission to find it and what a great salad we found.
- Kimberly
Ingredients
- Mixed baby salad greens
- Cooked chicken
- Fresh tarragon
- 1/2 lb fresh goat cheese (cut into 8 thick rounds)
- Egg
- Panko crumbs
For Tarragon Mustard Dressing:
- Juice and zest of one lemon
- 1/4 tsp salt, pinch of pepper
- 1 tsp Dijon Mustard
- 5 Tbs olive oil
- 2 tsp tarragon
Preparation
For the dressing, whisk together lemon juice and zest, salt & pepper, mustard, and oil. After whisking, stir in tarragon.
Add the greens and the chicken to the dressing and toss to coat evenly. Arrange on plates.
Mix panko crumbs and salt & pepper together in shallow pan. Dip 1 flat surface of each goat cheese round into the egg. Then, dip in the bread crumbs leaving the rims of the rounds uncoated. If you want it extra crunchy, dip them again.
In a large nonstick frying pan over medium heat, warm canola oil until it shimmers. Add the goat cheese rounds and cook until lightly browned but not melted, about 45 seconds. Turn the rounds and cook for about 30 seconds longer. Transfer to plates and serve immediately.