Sizzling Cheese Salad

• 4 ounces cream cheese, softened
• 1 cup shredded Gjetost cheese
• 1 large egg
• 1 tablespoon water
• 2 tablespoons cornmeal
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon dry bread crumbs
• 2 teaspoons grated Parmesan cheese
• 2 tablespoons butter
• 5 cups torn mixed salad greens
• 1 cup pitted ripe olives
• 5 tomato wedges
• 1/4 cup olive oil
• 1 teaspoon sesame oil
• 1/4 cup white wine vinegar
• 2 teaspoons finely chopped green onions
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Toasted pita wedges, optional

1. In a small bowl, combine cream cheese and Gjetost cheese until blended. Shape into ten 1-in. balls; flatten into 1-1/2-in. patties.
2. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the cornmeal, sesame seeds, bread crumbs and Parmesan cheese. Dip cheese in egg mixture, then cornmeal mixture. In a large skillet, cook cheese patties in butter in batches for 1-2 minutes on each side or until golden brown.
3. Meanwhile, arrange the salad greens, olives and tomatoes on a serving platter. Whisk the oils, vinegar, onions, mustard and seasonings; drizzle over salad. Place cheese patties over the top. Serve immediately with pita wedges if desired.

cream cheese, shredded gjetost cheese, egg, water, cornmeal, sesame seeds, bread crumbs, parmesan cheese, butter, olives, tomato wedges, olive oil, sesame oil, white wine vinegar, green onions, mustard, tarragon, salt, pepper, pita wedges

Taken from www.tasteofhome.com/recipes/sizzling-cheese-salad/ (may not work)