Mushroom Salad with Warm Cheese

Fresh slices of Raclette cheese are fried and combined with greens and mushrooms to make a mouth-watering salad.

Servings: 6

Ingredients:

Salad
10 to 12 ounces Raclette
2 extra large egg whites beaten with 1 teaspoon water
2 cups breadcrumbs from fresh Italian bread

Dressing
2 tablespoons apple cider vinegar
2 tablespoons champagne vinegar
1/8 teaspoon sugar
1/2 teaspoon salt to taste
1/4 teaspoon pepper
1 tablespoon mayonnaise
1 cup extra virgin olive oil
6 cups mixed salad greens
2 cups freshly sliced mushrooms
Enough olive oil for frying

Method:

Slice the cheese into twelve 1/2-inch slices. Dip each slice into the beaten egg whites then the breadcrumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.

For the dressing, place the vinegars, sugar, salt, pepper and mayonnaise in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running slowly pour the olive oil through the feed tube until the vinaigrette has thickened. Season to taste.

Toss the mushrooms and salad greens with enough dressing to moisten them and divide them among six plates.

Place 1 to 2 tablespoons oil in a saut‚ pan coated with non-stick spray. Cook the cheese quickly on both sides until browned on the outside but not melted inside. Top each salad with two warm rounds and serve.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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