Warm Goat Cheese & Chicken Salad

Ingredients:
Fine dried bread crumbs or panko, 1/2 cup
Salt and pepper
Egg, 1
Fresh goat cheese, 1/2 lb (250 g) cut into 8 thick rounds
Lemon zest and juice, from 1 lemon
Dijon or tarragon mustard, 1 tsp
Olive oil, 5 tablespoons
Fresh tarragon, 2 tsp, finely chopped
Mixed baby salad greens
Cooked chicken, poached, 3 cups, shredded
Canola oil, 2 tbsp

Directions:
1. Coat the goat cheese. In a shallow bowl, combine the bread crumbs and a pinch each of salt and pepper. Lightly beat the egg in another shallow bowl. Dip 1 flat surface of each goat cheese round into the egg, letting the excess egg drip back into the bowl. Then dip into breadcrumbs, patting the crumbs in place. Repeat with the other flat surgace of each goat cheese round, leaving the rims of the rounds uncoated.

2. Make the dressing. In a large bowl, whisk together the lemon zest and juice, mustard 1/4 tsp salt, and a pinch of pepper. Gradually whisk in the olive oil until smooth. Stir in the tarragon.

3. Assemble the salad and cook the goat cheese. Add the mixed greens and the chicken to the dressing and toss to coat evenly. Arrange on places. In a large nonstick frying pan over medium-high heat, warm the canola oil until it shimmers. Working in batches if necessary, add the goat cheese rounds and cook until just beginning to soften but not melt, about 45 seconds. Carefully turn the rounds and cook for about 30 seconds longer. Transfer to the plates and serve.