A delicious mesclun salad with goat cheese medallions

I am a goat cheese addict- mainly the soft, creamy Chevre. I know there are some stinky varieties of goat cheese too. But, I think I will pass those...

I have been waiting to make a salad with goat cheese medallions on top. But either there are no greens in the house, no vinegar or no goat cheese. This time everything came together and I am so happy that the results were delicious! I have several recipes 'coz this salad is quite common in most cookbooks but this recipe seemed very promising and simple too. We have never had a salad as an entree and this was our first. This salad is a meal by itself. The goat cheese is warm and melty-soft. Every bite is different and interesting. This is not your common 'house salad'.

Mesclun salad with goat cheese medallions

4 cups mixed greens
1/2 large ripe pear, diced into 1 inch cubes
a handful of walnuts, toasted

1 cup breadcrumbs, panko is great
1 tsp dried oregano
salt and pepper

1 egg, beaten with 1 T water

Soft goat cheese, cut into 4 1-inch thick rounds
Oil, to shallow fry

Dressing:
2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 3 tablespoons olive oil
salt, pepper

I made a dressing with the above, as mentioned in the link. This makes more than what is needed for the salad.

Goat cheese medallions: Dip the goat cheese rounds in egg. Mix bread crumbs with oregano, salt and pepper. Dip the eggy goat cheese rounds into bread crumbs and coat very well. Chill the coated goat cheese at least for 1 hr.

Toss the greens with walnuts, pears and the dressing. I used only around 1/4-1/2 of the dressing.

Heat 2-3T oil in a saute pan. Add the goat cheese rounds and shallow fry until both sides are golden brown (You will not have a gooey blob, as I doubted). Keep the medallions on top of the salad and savor immediately.