Warm Goat Cheese Salad

For The Salad:

cooking spray

1 egg

salt and pepper to taste

1 1/2 cups plain bread crumbs

1 log (10.5 ounces) fresh goat cheese, chilled in the refrigerator

1/2 cup of grape tomatoes, sliced in half

whatever salad mix you prefer (I did romaine and red leaf lettuce)

Preheat oven to 395 degrees.

Spray a cookie sheet with the cooking spray.

In a small bowl whisk the egg, with a little bit of salt and pepper - this makes the egg wash for the goat cheese.

In another small bowl place the bread crumbs.

Slice the goat cheese log into 8 equal pieces. Working one piece at a time coat each slice of goat cheese with the egg wash and then cover with the bread crumbs....then place on the cookie sheet.

Place the cookie sheet on the top oven rack and bake for 5 to 7 minutes. The goat cheese crisps will be golden brown.

In a large bowl place the lettuce and tomatoes and top with vinaigrette (recipe below) and gently toss together. Then distribute the salad on 4 salad plates and top with 2 goat cheese crisps on each salad plate. Serve immediately while goat cheese is still warm.

For The Grainy Mustard Vinaigrette:

2 tablespoons white wine vinegar

1 tablespoon whole-grain dijon mustard

6 tablespoons of extra virgin olive oil

salt and pepper to taste

I used a mason jar to mix mine, but you can use whatever you like.

Combine the vinegar and mustard in a small bowl and whisk together. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.

This makes about 1/4 cup.

Enjoy!!!!