mixed baby greens,such as romaine, arugula, spinach

goat cheese- the log type-on the firmer vs creamy side

dried cranberries that have been “plumped” in hot water to soften

toasted pumpkin seeds

shredded carrots                                     

thin slices of crisp apple                                                                                                 

1 beaten egg white

bread crumbs

2 t butter

balsamic vinaigrette

Using dental floss, slice the cheese into 1/2 inch rounds. Dip both sides into the egg whites first and then dip them into the bread crumbs. Set aside. Or refrigerate for later use.

Toss the baby greens with the other salad items in a salad bowl-then drizzle the vinaigrette around the outer rim of the salad-not directly on the leaves. Toss very well- until every leaf is coated. Plate the salads

Melt the butter in a non-stick saute pan on medium heat. Saute the chevre rounds for about  15-20 seconds per side- until light brown but not falling apart. They should just start to ooze a little.

Place 2 of the warm cheese rounds on top of each plated salad and serve.

Balsamic Vinaigrette

3/4 cup good quality extra virgin olive oil

1/4 cup balsamic vinegar

1 clove garlic minced

1 t dijon mustard

salt and pepper to taste

Place the mustard, vinegar,garlic and salt and pepper into a glass bowl. Slowly pour in the olive oil while whisking all the time. Adjust for acid and seasonings.