Here's a great way to jazz up your evening salad. Goat cheese comes in packages shaped like logs. Slice the cheese into 1/2" rounds, about an ounce each.
Have one beaten egg with freshly ground pepper in one bowl, and 1/2 cup of Panko bread crumbs sprinkled with herbs of your choice in another bowl. This ratio will cover 6-8 pieces, 2 per person. First dip the cheese in the egg mixture, then coat on all sides with the Panko, pressing slightly.
Bake on a greased pan in a 425 degree oven for 10-15 minutes or til lightly browned, turning once.
I am also a big fan of
lentils, all varieties. The small black and french green lentils are especially good in
salads because they remain firm after cooking and have a rich flavor. Fresh greens, topped with 1/2 cup of lentils, oven roasted tomatoes and crusted goat cheese will make any dinner special.
Here's my go to salad dressing, when I need it quick: Whisk together: 1 Tb chopped garlic, 1 Tb mayo, 1 1/2 Tb red wine vinegar, and 1 1/2 Tb balsamic vinegar. Slowly whisk in 1/2 Cup extra virgin olive oil, add salt and pepper to taste.