Yield: 6 servings

Goat Cheese Canapes Salad ingredients:

2 cups fine dried bread crumbs
16-ounce log fresh goat cheese, room temperature
olive oil
6 cups mesculun salad greens
fleur de sel, optional

Dressing ingredients:

1 tsp. dijon mustard
2 Tbsp. balsamic vinegar
1/3 cup extra virgin olive oil
2 tsp. finely chopped fresh parsley or chives
2 tsp. finely chopped tarragon
salt and pepper, to taste

Instructions for salad:

1. Place the bread crumbs in a pie plate or shallow bowl.
   
2. Place the goat cheese on a 20-inch long piece of wax paper.
   
3. Slice the cheese into 1/2-inch-thick rounds.
   
4. Dip each goat cheese slice in bread crumbs to coat all sides.
   
5. Place the rounds on a baking sheet or plate, cover with plastic wrap, and refrigerate until ready to cook up to 2 hours.
   
6. Heat 2 tablespoons olive oil in a heavy, flat-bottomed nonstick skillet on medium heat.
   
7. Add the goat cheese slices in a single layer and saute until golden on both sides, turning once, about 1 1/2 minutes per side.
   
8. Remove to a platter and sauté the remaining slices, wiping out the pan to remove browned bits and adding more oil as necessary.

Instructions for dressing:

1. In a large mixing bowl combine the Dijon mustard and balsamic vinegar.
   
2. Gradually whisk in the olive oil in a thin stream.
   
3. Add salt and pepper to taste.
   
4. Stir in the Parsley and tarragon.

Assembly:

1. Pour desired amount of dressing over mesculun greens.
   
2. Add fleur de sel, if desired.
   
3. Place sauteed goat cheese slices on top of salad. Serve warm.