Panfried Cheese with Anchovy-Date Salad

1. Make the Anchovy-Date Dressing

Combine the zest of a medium orange and a large lemon with a tablespoon of lemon juice and two teaspoons of orange juice in a bowl. Add four diced dates, six minced anchovy fillets, and two large minced garlic cloves. Whisk in a quarter cup of extra-virgin olive oil until the mixture is well blended.

2. Coat the Mozzarella

Slice the mozzarella into ¼-inch-thick rounds. Set up a coating station with three plates: one with half a cup of all-purpose flour, another with a lightly beaten egg, and the last with half a cup of plain bread crumbs. Coat each slice of mozzarella in flour, dip it in the egg, and then coat it in the bread crumbs.

3. Fry the Coated Mozzarella

Heat three-quarters of a cup of safflower oil in a large skillet over medium heat. Once shimmering, gently place the breaded mozzarella slices in the skillet. Fry for about 15-20 seconds on each side until golden brown. Transfer to a plate lined with paper towels to drain.

4. Serve with Salad and Dressing

Arrange the fried mozzarella on a bed of bitter leafy greens. Drizzle the anchovy-date dressing over the cheese and greens before serving.