Warm Goat Cheese Salad

- 4 oz goat cheese, cut into 8 rounds (112 g)
- 1/3 cup all purpose flour (75 mL)
- 1 egg (1)
- 1 Tbsp water (15 mL)
- 1 Tbsp white balsamic vinegar (15 mL)
- 1/2 cup sliced almonds (125 mL)
- 1/3 cup canola oil, divided (75 mL)
- 8 cups mesclun salad mix (2 L)
- 1/2 tsp Dijon mustard (2 mL)
- 1 tsp honey (5 mL)
1. Whisk egg and water together in small dish.
2. Place almonds on a plate. Gently coat each cheese round in flour, dip rounds into egg mixture, then roll in almonds to coat. Pressing gently to adhere.
3. In a medium sauté pan, heat 2 Tbsp (30 mL) canola oil over medium heat. Heat cheese rounds until almonds are nicely browned on both sides. Be careful not to burn the nuts.
4. Divide mesclun leaves among 4 plates. Top each serving of leaves with 2 rounds of warm, baked goat cheese.
5. In a small bowl, whisk together remaining 3 Tbsp (45 mL) canola oil with vinegar, mustard and honey. Drizzle over salad and goat cheese rounds. Serve immediately.