Warm Autumn Goat Cheese Salad

• 7 tablespoons i can't believe it's not butter! spread
• 1 pears
• 1 shallots
• 1 clove garlic
• 3 tablespoons lemon juice
• 1/4 cup dried cranberries
• 4 ounces goat cheese cut into 6 rounds and chilled
• 8 ounces spring salad mix
• 1/4 cup italian seasoned dry bread crumbs
• 1 egg white slightly beaten

1. Melt 1 tablespoon I Can't Believe It's Not Butter!(R) Spread in 12-inch skillet over medium-high heat and cook pear, stirring occasionally, 4 minutes or until golden; remove pear and set aside.
2. Melt 5 tablespoons Spread in same skillet and cook shallot, stirring frequently, 2 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in cranberries and lemon juice; remove from heat. Turn into large bowl; cool slightly.
3. Dip cheese into egg white, then bread crumbs, pressing slightly to coat.
4. Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook cheese, turning once, 3 minutes or until golden. Toss spring salad mix with cranberry dressing; arrange on serving platter. Top with pears, then warm goat cheese.

butter, pears, shallots, clove garlic, lemon juice, cranberries, goat cheese, spring salad mix, italian seasoned dry bread crumbs, egg

Taken from www.yummly.com/recipe/Warm-autumn-goat-cheese-salad-300030 (may not work)