Herb Baked Chevre Salad

Ingredients

• 1 package log capricorn goat cheese or other fresh goat cheese, sliced into 3/4 inch rounds
• 1 cup toasted breadcrumbs
• 1 tablespoon fresh thyme or fresh oregano or fresh basil or fresh parsley, chopped
• 1 teaspoon fresh rosemary or fresh chives or fresh dill, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon fresh cracked pepper
• 2 eggs, beaten
• 1 cup flour

Vinaigrette

• 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

Directions

1. 1

   Mix the bread crumbs, herbs, salt, and pepper in a bowl.

2. 2

   Place the egg and flour each in separate bowls.

3. 3

   Spray a cookie sheet with no-stick spray and preheat oven to 400 degrees.

4. 4

   Dip each cheese round in egg, then flour, then egg again, then crumbs, and place on cookie sheet.

5. 5

   Repeat until completed (should get 6-10 servings).

6. 6

   Spray the tops of the cheese with more no-stick cooking spray.

7. 7

   Bake cheeses until crisp and browned, about 10 minutes.

8. 8

   Place all vinaigrette ingredients in a bowl and whisk together well.

9. 9

   Salt and pepper to taste.

10. 10

    Dress crip mixed greens with vinaigrette.

11. 11

    Place 1-2 WARM cheese patties on top of individual salads servings and serve.