Salad Of Spicy Greens With Fried Cheese & Tiny Tomato Vinaigrette

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2/3 cup fresh breadcrumbs

2 Tbs. fresh lemon juice

3 Tbs. dry white wine

2 Tbs. coarsely chopped pitted oil-cured olives for garnish

8 oz. Panela, queso blanco, or mozzarella, sliced into 8 pieces, each about 1/2 inch thick

3 Tbs. unsalted butter

1-1/2 cups tiny cherry tomatoes

1/2 cup all-purpose flour seasoned with salt and freshly ground black pepper

Sea or kosher salt and freshly ground pepper to taste

1 Tbs. minced shallot or scallion

8 cups savory, peppery greens (such as watercress, arugula, frisée, young mustard, nasturtium)

1 egg beaten with 1 tsp. water until frothy

3 Tbs. olive oil

3/4 cup rich homemade or low-salt vegetable or chicken broth

1 Tbs. mixed chopped fresh herbs, such as chives, flat-leaf parsley, and basil

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