Arugula Salad With Roasted Chevre

• 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

1. 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.
2. 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.

yogurt, white wine vinegar, olive oil, tarragon, salt, dijon mustard, arugula, boston lettuce, chevre, egg, bread crumbs, chevre cheese, olive oil

Taken from www.epicurious.com/recipes/member/views/arugula-salad-with-roasted-chevre-50001984 (may not work)