Goat Cheese Salad

Yes, I love goat cheese. LOVE it. This is quite possibly my favorite salad ever - and it's easy! When making this as a dinner for 2 people (Jamie and I both love it), I use most of 1 bag of salad mix, about 2/3 a can of chopped or sliced new potatoes, and 1 small log (or a bit more than half of a big log) of goat cheese.

Goat Cheese Salad

salad mix (I like either baby spinach, or field greens)
cooked new potatoes, either chopped or sliced (canned is fine)
goat cheese (I like plain, but herbed would probably be good, also)
1 egg
bread crumbs (about 1/2 a cup)
olive oil
dijon mustard
balsamic vinegar
salt & pepper

-First, preheat the broiler.
-Cut thick rounds of goat cheese from the log, and flatten each round between 2 sheets of waxed paper. I like 4 rounds per person/salad.
-Crack the egg into a bowl, and mix the bread crumbs with salt & pepper in another bowl.
-Dip each goat cheese disc in the egg, and then coat in bread crumbs.
-Put the breaded discs on a foil-lined cookie sheet, and drizzle with olive oil.
-Broil the discs until the tops are golden brown, about 5 minutes - watch closely to make sure they don't burn.
-While they're broiling, arrange the salad mix on plates, and top with the potatoes.
-Make a simple vinaigrette with the dijon mustard, balsamic vinegar, salt & pepper, & olive oil.
-When the discs are ready, top each salad with 4, and then drizzle the dressing on top.