Sizzling Goat Cheese Salad

---------- Recipe via Meal-Master (tm) v8.03

Title: Sizzling Goat Cheese Salad
Categories: Vegetarian, Ovolacto, Salads
Yield: 4 Servings

4 c Torn mixed greens
1/2 c Pitted ripe olives
6 Whole dried tomatoes in oil
;drained and chopped
2 ts Sliced green onions
1/4 c Salad oil
1/4 c Tarragon vinegar
2 tb Water
1 tb Walnut oil or salad oil
1 tb Dijon mustard
1 Egg
1 tb Water
2 tb Cornmeal
1 tb Fine dry bread crumbs
1 tb Sesame seed; toasted
1 tb Grated Parmesan cheese
8 oz Chevre (goat's cheese)
2 tb Margarine
4 sm Pita rounds; split
-horizontally, cut in wedge,
-and toasted

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 1
1/4-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

-----