Ingredients
1/4 cup yogurt
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon tarragon, minced
1/2 teaspoon salt and pepper
1/2 teaspoon dijon mustard
3 cups arugula
8 cups boston lettuce
Roasted chevre
1 egg, beaten
1 cup bread crumbs
8 ounces round chevre cheese, chilled
1 tablespoon olive oil
Preparation
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 chevre: place egg in shallow dish and bread crumbs in another. Slice cheese into 8 rounds; dip in egg then in crumbs to coat. Heat oil over medium heat and cook cheese for 3 minutes on each side or until melted inside but crisp and golden outside. Place on salads.
