Sizzling goat cheese salad

4 Servings

Ingredients

Quantity Ingredient
4 cups Torn mixed greens
½ cup Pitted ripe olives
6 Whole dried tomatoes in oil
;drained and chopped
2 teaspoons Sliced green onions
¼ cup Salad oil
¼ cup Tarragon vinegar
2 tablespoons Water
1 tablespoon Walnut oil or salad oil
1 tablespoon Dijon mustard
1 Egg
1 tablespoon Water
2 tablespoons Cornmeal
1 tablespoon Fine dry bread crumbs
1 tablespoon Sesame seed; toasted
1 tablespoon Grated Parmesan cheese
8 ounces Chevre (goat's cheese)
2 tablespoons Margarine
4 smalls Pita rounds; split horizontally, cut in wedge, and toasted

Directions

On a serving platter arrange greens, olives, tomatoes, and green onions. Cover and chill. For dressing, in a screw top jar combine salad oil, vinegar, 2 tablespoons of water, walnut or salad oil, and mustard. Cover and shake until well combined. In a small bowl combine egg and 1 tablespoon water. in a shallow bowl combine cornmeal, bread crumbs, sesame seed, and Parmesan cheese. Divide chevre into 16 equal portions; shape into balls and flatten into 1¼-inch diameter patties. Dip each patty into the egg mixture; coat with cornmeal.

Cover and chill. At serving time, in a large skillet melt margarine or butter. Add cheese patties and cook over medium heat for 3 to 5 minutes or until golden, turning once. Arrange on top of greens mixture and cheese. Serve with pita bread wedges.

Per serving: 539 cal; 19g pro, 25g carb, 42g fat Source: Cooking for Today, Vegetarian Recipes Better Homes and Gardens format by Lisa Crawford

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