Ingredients: 1/4 cup fine dried bread crumbs
sea salt
freshly ground black pepper
1/2 teaspoon water
1 egg
4 rounds fresh goat cheese about 2 ounces each
4 thick, ripe beefsteak tomato slices or nice heirlooms if you can find them
2 teaspoons olive oil plus more for the salad
2 cups micro greens Bella Verdi Frams Mediteranean mix
Sherry vinaigrette

In a shallow bowl, mix the bread crumbs with salt and pepper to taste. Add the water and work it in with your fingers to lightly moisten the crumbs. In another small, shallow bowl, beat the egg with a fork just until blended. Dip one flat surface of each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Repeat on the other flat surface, leaving the sides of the rounds uncoated. Place the breaded goat cheese rounds on a small parchment paper covered baking pan or plate. Refrigerate the rounds for about 15-20 minutes.

Place the tomato slices on 4 serving plates. Season with salt and pepper and drizzel with the sherry vinaigrette.

Heat a large nonstick skillet over moderately high heat. Add the 2 tablespoons olive oil. When the oil is almost smoking, add the cheese rounds, one coated side down. Cook until lightly browned, about 45 seconds, then gently turn (I find two forks works best) and cook on the second side until the cheese just BEFORE the cheese gets soft, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice.

Mound the micro greens on top of the cheese, dividing evenly. Drizzel a bit of the vinaigrette around each plate and serve immediately.

(It's best NOT to dress the micro greens directly - the greens will wilt down too quickly - the guests will get all the vinaigrette they need as they slice into the salad!)

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