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Arugula Salad With Roasted Chèvre

salads, cheese

1/4 cup 1% or 2% plain yogurt
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon minced fresh tarragon; or
1/4 teaspoon dried
1/2 teaspoon (each) salt, pepper and Dijon mustard
3 cups arugula; stemmed and torn
8 cups torn red leaf lettuce; or
Boston lettuce
----ROASTED CHÈVRE----
1 egg; beaten
1 cup fresh whole grain bread crumbs
8 ounces chèvre cheese round (15% b.f.); chilled
1 tablespoon olive oil

In 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 Chèvre: Place egg in 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.

Contributor: Canadian Living - March, 1998

Yield: 8 servings

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