4 C. torn mixed greens
½ C. pitted ripe olives
6 whole dried tomatoes in oil, chopped
2 Tsp. sliced green onion
¼ C. salad oil
¼ C. tarragon vinegar
2 Tbs. water
1 Tbs. walnut oil or salad oil
1 Tbs. Dijon mustard
1 egg
1 Tbs. water
2 Tbs. cornmeal
1Tbs. fine dry bread crumbs
1Tbs. sesame seed, toasted
1 Tbs. grated Parmesan cheese
8 oz. chevre (goat cheese)
2 Tbs. butter
4 small pita bread rounds, split horizontally, cut into wedges and toasted
Arrange greens, olives, tomatoes and green onions on a serving platter. Cover and chill.
For dressing, in a container with lid, combine salad oil, vinegar, 2 Tbs. water, walnut or salad oil, and mustard. Shake till well combined.
In a small bowl combine egg and 1 Tbs. water. In a shallow bowl combine cornmeal, bread crumbs, sesame seed, and Parmesan cheese. Divide the chevre into 16 equal portions; shape into balls and flatten into 1 ¼” diameter patties. Dip each patty into the egg mixture; coat with cornmeal mixture. Cover and chill.
At serving time, in a large skillet melt butter. Add cheese patties and cook over medium heat for 3 to 5 minutes or till golden, turning once. Arrange on top of greens mixture, shake dressing and drizzle over greens and cheese. Serve with toasted pita wedges. Makes 4 servings.
Vegetarian Recipes - Better Homes and Gardens
