Sizzling goat cheese salad

Yield: 4 Servings

Ingredients:

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

Instructions:

-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