Fried Green Tomato, Ham & Goat Cheese Salad With Peach Vinaigrette

• FOR THE FRIED GREEN TOMATOES:
• 3 whole Medium (or 5 Small) Green Tomatoes
• 1/2 cups Olive Oil
• 1/3 cups Milk
• 1/2 cups Flour
• 2 whole Eggs, Beaten
• 3/4 cups Corn Meal
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• _____
• FOR THE PEACH VINAIGRETTE:
• 2 Tablespoons Margarine
• 2 Tablespoons Onion Finely Minced
• 1/2 cups Peach Preserves
• 1 ounce, fluid Apple Cider Vinegar
• 1 ounce, fluid Water
• _____
• FOR THE SALAD:
• 2 heads Romaine Lettuce
• 1 pound Ham, Diced
• 4 ounces, fluid Goat Cheese Crumbled

1. For the fried green tomatoes:
2. 1. Slice tomatoes 1/4" thick, salt both sides and let sit 1/2 hour.
3. 2. Heat oil in a skillet.
4. 3. Set up milk, flour, eggs and corn meal in separate bowls.
5. 4. Add salt and pepper to the corn meal.
6. 5. When the oil is hot, dip each tomato in milk, then flour, then egg, then corn meal.
7. 6. Fry on both sides until browned.
8. For the vinaigrette:
9. 1. Melt margarine in a small pan and brown the onion.
10. 2. Stir in and melt the peach preserves.
11. 3. Stir in apple cider vinegar and water.
12. 4. Let cool.
13. For the salad:
14. 1. Tear romaine lettuce and divide between 6 plates.
15. 2. Top with ham, fried green tomatoes and sprinkle with goat cheese.
16. 3. Drizzle with peach vinaigrette or serve separately.

green tomatoes, olive oil, milk, flour, eggs, ube, salt, pepper, margarine, onion, preserves, apple cider vinegar, water, salad, ham

Taken from tastykitchen.com/recipes/salads/fried-green-tomato-ham-goat-cheese-salad-with-peach-vinaigrette/ (may not work)