Ingredients

1/2 cup milk 1 egg 4 disks (rounds) goat cheese (each about 3 1/2 oz) 1/3 cup all-purpose flour 1 cup white bread crumbs 2 tablespoons sweet (unsalted) butter 2 oz arugula, washed and dried 1 small head radicchio, leaves torn into pieces 1/3 cup sun-dried tomatoes, sliced 5 oz yellow pear (teardrop) tomatoes, halved watercress, for garnish (optional) For Dressing: 1/2 cup extra virgin olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper

Description

Baked Goat Cheese Salad With Balsamic Vinaigrette, Recipe

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