Recipe - Sizzling Goat Cheese Salad

4 cup Torn mixed greens
One half cup Pitted ripe olives
6 Whole dried tomatoes in oil
;drained and chopped
2 teaspoon Sliced green onions
One fourth cup Salad oil
One fourth cup Tarragon vinegar
2 tablespoon Water
1 tablespoon Walnut oil or salad oil
1 tablespoon Dijon mustard
1 Egg
1 tablespoon Water
2 tablespoon Cornmeal
1 tablespoon Fine dry bread crumbs
1 tablespoon Sesame seed; toasted
1 tablespoon Grated Parmesan cheese
8 ounce Chevre (goat's cheese)
2 tablespoon Margarine
4 small 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 1/4inch 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
Posted to MMRecipes Digest V3 #260

Date: 23 Sep 96 00:03:51 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM