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Sizzling Goat Cheese Salad

Ingredients: 4 Cup(s) Torn mixed greens 1/2 Cup(s) Pitted ripe olives 6 Whole dried tomatoes in oil 2 Teaspoon(s) Sliced green onions 1/4 Cup(s) Salad oil 1/4 Cup(s) Tarragon vinegar 2 Tablespoon(s) Water 1 Tablespoon(s) Walnut oil or salad oil 1 Tablespoon(s) Dijon mustard 1 Egg 2 Tablespoon(s) Cornmeal 1 Tablespoon(s) Fine dry bread crumbs 1 Tablespoon(s) Sesame seed; toasted 1 Tablespoon(s) Grated Parmesan cheese 8 Ounce(s) Chevre (goat's cheese) 2 Tablespoon(s) Margarine 4 small Pita rounds; split Directions: 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
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Toss before serving. variations: banana