• 4 Cups torn mixed greens
  • 1/2 Cup pitted ripe olives
  • 6 Whole dried tomatoes in oil
  • 2 Teaspoon sliced green onion
  • 1/4 cup of Bread Dipping Oil
  • 2 Tablespoons water
  • 1 Tablespoon walnut oil or olive oil
  • 1 Tablespoon Dijon-style mustard
  • 1 Egg
  • 1 Tablespoon water
  • 2 Tablespoons cornmeal
  • 1 Tablespoon fine dry bread crumbs
  • 1 Tablespoon sesame seed, toasted
  • 1 Tablespoon Parmesan cheese
  • 8 Ounces chevre (goat's cheese)
  • 4 Small pita bread rounds, split horizontally, cut into wedges


1. On a serving platter arrange greens, olives, tomatoes, and green onions. Cover and chill.

2. For dressing, in a screw-top jar combine olive or walnut oil, 2 tablespoons water, Pasta Dressing and mustard. Cover and shake until well combined. Chill.

3. In a small bowl combine egg and 1 tablespoon water.

4. In a shallow bowl combine cornmeal, bread crumbs, sesame seeds and Parmesan cheese.

5. Divide chevre into 16 equal portions. Shape into balls and flatten into 1 and 1/4-inch diameter patties. Dip each patty into the egg mixture. Coat with cornmeal mixture. Cover and chill.

6. At serving time, in a large skillet add some oil and the cheese patties and cook over medium heat for 3 to 5 minutes or until golden, turning once. Arrange on top of greens mixture.

7. Shake dressing and drizzle over greens mixture and cheese. Serve with a French Baguette. Makes 4 servings.

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Submitted 6/13/05.
Source: internet
Submitted By: Meryl
Goat Cheese Salad