Peach & Warm Goat Cheese Salad

Combine she shallots and the vinegar in a small bowl. Whisk in the walnut oil. Season with salt and pepper to taste. Set aside.

Cut the log of goat cheese log into 6 disks. Take each disk and put it between two layers of plastic wrap. Smash each of the disks down so they are about 1/2″ thick and 2 1/2″ in diameter. Use your fingers over the plastic to smooth the edges of the goat cheese disks. The smoother the edges, the better they will hold up to sauteing.

Put the beaten egg in one bowl and the panko or gluten-free breadcrumbs in a second bowl. Dip each goat cheese disk in the egg and then in the breadcrumbs. Make sure you coat all sides with crumbs. Set the coated goat cheese disks on a plate.

Heat a frying pan over medium heat and add butter. When butter is hot add the goat cheese disks and saute for 2 – 3 minutes per side until golden brown, turning only once.

Arrange the lettuce on 6 plates. Put a browned goat cheese disk in the center of each plate. Arrange peach slices around the goat cheese and scatter herbs over the entire salad. Drizzle with dressing and garnish with toasted walnuts.