4 ounces blue cheese 1/4 cup flour 1 egg, well beaten 1/2 cup panko or other dry bread crumbs 3 cups mixed spring lettuces with bite 1/2 cup coarsely chopped chives 1/2 cup coarsely chopped mint leaves 1/4 cup coarsely chopped dill fronds 1/4 cup coarsely chopped tarragon leaves or chervil leaves 1 tablespoon red wine vinegar 1 tablespoon peppery olive oil Pinch coarse sea salt Freshly ground black pepper to taste 1 tablespoon butter 1 tablespoon peanut or vegetable oil

Step 1 Place the cheese in the freezer for 5 minutes. Cut it into thick slices. Dredge in the flour, then in the beaten egg and finally in the panko crumbs, pressing to coat well on all sides. Set aside on a plate (in the refrigerator if doing ahead).

Step 2 Combine the greens and herbs in a large bowl and toss well until completely mixed. In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper. Set both bowls aside.

Step 3Heat the butter and oil in small skillet over medium-high heat until sizzling. Carefully add the cheese slices and cook quickly until lightly browned on each side but not starting to ooze, about 1 minute.

Step 4As the cheese heats, toss the salad with the dressing to coat and divide among 4 plates. Top each with hot cheese and serve at once.

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