| Arugula Salad with Roasted Chevre | Salad & Dressings |
|
1/4 cup 1% or 2% plain yogurt
1 tbsp. white wine vinegar 1 tbsp. olive oil 1 tsp. Minced fresh tarragon 1/2 tsp. each salt, pepper, and Dijon Mustard 3 cups Arugula, stemmed and torn |
8 cups torn red leaf or Boston lettuce
ROASTED CH`EVRE 1 egg, beaten 1 1/2 cups fresh whole grain bread crumbs 8 oz. Chvre cheese, round, chilled 1 tbsp. olive oil |
In a large bowl, whisk together yogurt, vinegar,oil,tarragon,salt, pepper and mustard. Add arugula and lettuce, toss to coat. Divide among 8 salad plates.
ROASTED CHEVRE: Place egg in a small shallow dish and bread crumbs in another. Slice cheese into 8 rounds; dip into egg then into crumbs to coat all over. In nonstick skillet, heat oil over medium heat; cook cheese, turning once, for 3 to 5 minutes or until slightly melted inside and crisp and golden outside. Place on salads. Makes 8 servings.(about 114 calories)