Warm Goat Cheese Salad

1 (11-ounce) log plain or herbed chevre
¼ C.flour
1 egg, beaten (or egg white)
2 T. fine dry bread crumbs
3T. cornmeal

1 T. each Olive oil & butter (for frying)


Dressing:
¼ C. olive oil
1 T. walnut oil
¼ C. champagne vinegar
pinch sugar
1/2t. koser salt
1/4 t. ground black pepper
1 T. Dijon

Salad:
bag of baby romaine lettuce
1/2 red onion, sliced thin
sun-dried tomatoes, sliced (opt.)

Freeze Chevre for an hour before slicing. Slice into 12 (1/2-inch-thick)slices. Dip each slice into ¼ C. flour, then beaten egg whites, then breading mixture 9bread crumbs and cornmeal). Place slices on a wax papered pan and chill for at least 30–60 minutes.

For the dressing in a screw top jar combine oils, vinegar, sugar, salt, pepper, and Dijon. Cover and shake till well combined.(Or use a ready made dressing)

Melt butter and olive oil in large pan. Saute red onion slices until slightly witled.

Plate the salad greens and top with onions and sun dried tomatoes adding enough dressing to moisten, then divide them among 4- 6 plates.

In pan with butter/oil over med-high heat brown goat cheese quickly on both sides until browned but not melted inside. Top each salad with 3 warm rounds and serve.

This is great with a good tomatoe soup and warm olive bread or asagio rolls.