---------- 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
 
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