Cheese is sort of perfect the way it is. There are endless possibilities, yes, but in its straight-from-the-farmer's-market block -- it's pretty fabulous. So we get why Smitten Kitchen was, at first, hesitant to mess with cheese like this recipe requires. We're glad she went for it though because the idea of warm breaded cheese oozing over fresh spring greens makes us happy. While it may seem like overkill to bread and fry cheese (other than a mozzarella stick at TGI Fridays), this dish is actually quite common in France - specifically in the Loire Valley where goat cheese is king. Plus if the French are doing it, so can oui.