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Ingredients

• Goat Cheese Salad:
• 1 1/2 C. mixed fresh herbs such as basil, oregano, chervil, parsley, thyme, or mint
• 1 1/2 log-shaped fresh creamy goat cheeses, 16 to 18 oz. total weight
• Salt
• Freshly ground black pepper
• 1 1/2 C. coarse dried breadcrumbs, such as Japanese panko
• 9 C. mixed baby salad greens, rinsed and thoroughly dried
• Extra-virgin olive oil, for frying
• Mustard Vinaigrette:
• 1 1/2 Tbs. Dijon mustard
• 1 1/2 Tbs. finely chopped fresh herbs of your choice
• 1 1/2 Tbs. Sherry vinegar (or red wine vinegar)
• Salt
• Freshly ground white pepper
• 1 1/2 C. extra-virgin olive oil

Description

Wolfgang Puck I’m Happy To Say That I Played A Part In The Rise Of That Salad. When We Opened Spago On Hollywood’s Sunset Strip Back In 1982, My Version Was On The Menu From Day One. Everybody Seemed To Enjoy The Combination Of Hot And Cold

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