Warm Goat Cheese, Asian Pear, Crispy Prosciutto and Leek Salad

Kate this salad is dedicated to you! I wish we could have enjoyed it together!!! I went all out and added Asian pears, prosciutto and crispy leeks . . . it was almost life changing good!!!Warm Goat Cheese, Asian Pear, Crispy Prosciutto and Leek SaladRecipe by: Emily

6 oz Goat Cheese, sliced into 1 inch rounds
2 cups fresh bread crumbs
2 Egg whites
2 tsp water
Extra Virgin Olive Oil
Butter

1 Leek, sliced, cleaned thoroughly and dried
1 Asian Pear, cored and thinly sliced
2 slices Prosciutto
Salad Greens

1. Whisk the water and egg whites together to combine. Dip the goat cheese rounds into the egg whites and then coat in the bread crumbs on all sides. Place on a plate to refrigerate for at least 15 minutes.

2. While the goat cheese refrigerates prepare the salad. Crisp 2 slices of prosciutto in a skillet over medium heat on each side. Set aside. Add 2 Tbsp of extra virgin olive oil and 2 tablespoons of butter to the same skillet. Once the butter has melted add the chopped leeks to the pan and cook until browned and crispy; about 10-12 minutes. Drain leeks on a paper towel.

3. Add 1-2 tbsp olive oil and 1-2 tbsp of butter to the pan. Fry the breaded goat cheese on each side in the oil until golden brown, about 1-2 minutes per side. Drain on a paper towel.

4. Assemble the salad by placing greens and pears in a large bowl and tossing with enough dressing to coat. Plate the salad and top with the crisped prosciutto, leeks and goat cheese. Serve while the goat cheese is still warm. Enjoy!

Dressing:
3 Tbsp Apple Cider Vinegar
1-2 Tbsp Dijon or Spicy Mustard
1 Tbsp Mayonnaise
3/4-1 cup Extra Virgin Olive Oil
2-3 tsp Sugar
1 tsp Salt
1/2 tsp Pepper

Whisk everything together, taste and add more sugar or salt as needed.