• 1 cup fine breadcrumbs
• 1/4 tsp. black pepper
• 1/2 lb. fresh chevre cheese, a type that will retain its shape when sliced, well chilled, sliced into 1/2 inch rounds
• 1/2 cup olive oil
• 3 Tbs. raspberry vinegar
• 1/4 tsp. vanilla extract
• 2 tsp. fresh thyme, minced
• 1-1/3 cups organic salad greens mix
• 1/2 cup fresh raspberries, (optional)
• 1/2 cup pecan pieces, (optional)

Preheat oven to 400°F. Combine breadcrumbs with pepper in a shallow bowl. Dip well-chilled cheese rounds into oil, then dredge in bread crumbs to coat. Place cheese on a very lightly oiled baking sheet. Chill 10 minutes. Bake about 5 minutes, until lightly browned and beginning to bubble.

Meanwhile, whisk together remaining oil, vinegar, vanilla, thyme and salt to taste in a jar with a tight fitting lid. Shake vigorously. Place lettuce mix in a large bowl and toss with the raspberry dressing.

Arrange salad on individual plates and garnish each serving with rounds of cheese, raspberries and pecans.

Per serving: calories 611, fat 50.6g, 73% calories from fat, cholesterol 26mg, protein 15.5g, carbohydrates 26.0g, fiber 3.2g, sugar 4.1g, sodium 447mg, diet points 16.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.1, Bread: 1.4, Lean meat: 1.6, Fat: 8.8, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Fumé Blanc.