Fried Green Tomatoes on a Bed of Greens

• 14 cup yellow cornmeal
• 14 teaspoon salt
• 18 teaspoon fresh ground pepper
• 2 large green tomatoes, sliced about 3/4 inch thick (8 center-cut slices)
• 3 tablespoons cooking oil or 3 tablespoons olive oil
• 4 cups mesclun
• 4 teaspoons olive oil
• 2 teaspoons balsamic vinegar

1. In a shallow dish combine cornmeal, salt, and pepper.
2. Coat both slices of tomato slices with cornmeal mixture.
3. IN a large skillet heat the oil over medium heat.
4. Add tomato slices half at a time, cook about 4 minutes or until golden brown, turning once halfway through cooking and adding more oil if necessary.
5. Drain on paper towels.
6. Repeat with remaining slices.
7. In a medium bowl drizzle the mesclun with the 4 t olive oil and vinegar; toss to coat.
8. Season to taste with salt and pepper.
9. Divide mesclun mixture among 4 salad plates.
10. Top with tomatoes.

yellow cornmeal, salt, ground pepper, green tomatoes, cooking oil, olive oil, balsamic vinegar

Taken from www.food.com/recipe/fried-green-tomatoes-on-a-bed-of-greens-163877 (may not work)