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