Goat Cheese Salad

Ingredients

1 tsp salt

freshly ground pepper

8 slices of one week old chevre (goat) cheese(picodons)

2 T olive oil

1 egg beaten

1 C coarsely ground homemade bread crumbs

Mixture of roquette(watercress) and red leaf lettuce for eight servings

Options:

pine nuts toasted

red onion sliced thinly

tomato wedges

crutons -homemade of course

Dressing:

4 T olive oil

1 T red wine vinegar

2 T plain yogurt

1 tsp minced fresh taragon

Option two is just a drizzle of olive oil and balsamic vinegar with a little salt and pepper

Procedure

Sprinkle the goat cheese with 1/2 tsp salt and pepper.

Quickly dip each circle of cheese first in the beaten egg, then in the breadcrumbs, and refrigerate until ready to eat.

In a large bowl to make the dressing whisk the vinegar and 4T of the olive oil, yogurt and tarragon. Sprinkle with 1/2 tsp salt and pepper.

Heat olive oil over medium heat in a large non stick skillet. Fry the goat cheese until golden brown on both sides. It should be slightly melted inside and crisp on the outside. Takes between 3-5 minutes depending on how soft the cheese is.

Toss greens with salad dressing and serve with goat cheese and toasted pinenuts and red onions on top.