All I can say is yummm!!!! If you don't like goat cheese don't be scared off- when melted, the cheese has a mild, creamy flavor that you'll really love!Ingredients:
1 1/4 cup flavored breadcrumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried
11 ounces soft fresh goat cheese log, cut into 8 rounds
1 egg, beaten to blend
2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoons olive oil
8 cups spinach
2 roasted or canned beets, cut in half and sliced into 1/4-inch-thick slices
2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices (optional)
1/3 cup chopped walnuts
1 Tbsp sugar
Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine spinach, beets and pears in large bowl.
Heat remaining 1 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Add sugar and stir till completely melted. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
Toss spinach, beets, and pears with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.
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