- 2 ounces goat cheese
- 1 egg white
- 3 tablespoons bread crumbs
- 4 teaspoons olive oil
- 4 cups packed baby spinach leaves
- 1 teaspoon red wine vinegar
- Salt and pepper to taste
- Slice goat cheese into four equal rounds. In a small bowl, beat egg whites with a fork until frothy. Spread bread crumbs on a small plate. Dip goat cheese rounds in egg white. Dredge in bread crumbs until rounds are thoroughly coated.
- Heat 2 teaspoons oil in a small skillet. Cook goat cheese rounds, turning once, until golden brown on each side.
- Meanwhile, toss spinach with remaining oil, vinegar, and salt and pepper. Divide spinach salad onto two plates and top each with two goat cheese rounds. Best if served immediately.