Panfried Cheese with Anchovy-Date Salad

1. Prepare Anchovy-Date Dressing

Zest and juice the orange and lemon, then combine the orange zest, lemon zest, 1 tablespoon of lemon juice, and 2 teaspoons of orange juice in a medium bowl. Add the diced dates, minced anchovies, and garlic. Slowly whisk in 1/4 cup of olive oil until the dressing is well combined and emulsified.

2. Coat the Mozzarella Slices

Set up a breading station with three shallow dishes: one with flour, another with the lightly beaten egg, and the third with bread crumbs. Dip each mozzarella slice first into the flour, then into the egg, and finally into the bread crumbs, pressing gently to adhere.

3. Fry the Mozzarella

Heat the frying oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded mozzarella slices in the skillet. Fry them for about 15-20 seconds on each side, or until they achieve a golden brown color.

4. Serve the Dish

Arrange the bitter leafy greens on a plate and place the fried mozzarella slices on top. Drizzle generously with the anchovy-date dressing and serve immediately.