Herb Baked Chevre Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 package log capricorn goat cheese or 1 package other fresh goat cheese, sliced into 3/4 inch rounds
• 1 cup toasted breadcrumbs
• 1 tablespoon fresh thyme or 1 tablespoon fresh oregano or 1 tablespoon fresh basil or 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh rosemary or 1 teaspoon fresh chives or 1 teaspoon fresh dill, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon fresh cracked pepper
• 2 eggs, beaten
• 1 cup flour
• 1/4 cup wine vinegar
• 1 lemon, juice of
• 1 teaspoon sugar
• 1 teaspoon dijon mustard
• 2 teaspoons rosemary, freshly chopped
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• mixed greens, salad

Recipe

• 1 mix the bread crumbs, herbs, salt, and pepper in a bowl.
• 2 place the egg and flour each in separate bowls.
• 3 spray a cookie sheet with no-stick spray and preheat oven to 400 degrees.
• 4 dip each cheese round in egg, then flour, then egg again, then crumbs, and place on cookie sheet.
• 5 repeat until completed (should get 6-10 servings).
• 6 spray the tops of the cheese with more no-stick cooking spray.
• 7 bake cheeses until crisp and browned, about 10 minutes.
• 8 place all vinaigrette ingredients in a bowl and whisk together well.
• 9 salt and pepper to taste.
• 10 dress crip mixed greens with vinaigrette.
• 11 place 1-2 warm cheese patties on top of individual salads servings and serve.