Herb crusted goat cheese salad

Soft Goat Cheese 12 oz
Melba toast 3 oz
Eggs 2 lrg fresh
Grey poupon dijon mustard 1-2 Tbsp
Fresh chives 2 Tbsp
Fresh Thyme 2 Tbsp
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Dressing:
3 Tbsp Red wine vinegar
1/4 Tsp black pepper
1 Tbsp Grey poupon
6 Tbsp extra virgin olive oil
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Mixed lettuce, cucumbers, green peppers, tomatoes 2- 3 cups per serving.

You may freeze the goat cheese and bake up at any time. It makes a great easy meal.

Herb encrusted goat cheese: Take the goat cheese and use dental floss to cut into 12 equal pieces. Roll the pieces into 12 balls. Put the chives and thyme in a small bowel. Take the 2 eggs and mix with dijon mustard in another bowl. Take the melba toast and place in food processor. Process until fine. Place this in third bowl. Take the goat cheese and roll it in the herbs, then dip it into the egg mixure then roll it in the melba toast crumbs. Flatten the goat cheese encrusted w/ melba toast a bit and then place all 12 in the freezer for 15 minutes. Heat the oven to 475, place the oven rack close to top. Dip the goat cheese in olive oil then bake the goat cheese 5 minutes then flip them and bake another 2 minutes.
Salad Dressing: Take the 1 Tbsp grey poupon and 3Tbsp red wine vineger w/ 1/4 tsp black pepper- stir. Then add 6 Tbsp extra virgin olive oil and mix this in.
Salad: Place salad dressing on the salad and the warmed goat cheese on the salad. You may add any additional vegies you like for a delicious salad.

Serving Size: Makes 6 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SENORITASMITH89.