---------- 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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