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