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   Ingredients :
5 tablespoons sherry vinegar or similar
2 tablespoon honey
4 tablespoons green onion, chopped (white and light green part)
12 tablespoons extra virgin olive oil
10 ˝ oz (300 g) Portobellos, cut in large pieces
1 ˝ cup seedless grapes, skinned
2 cups tender arúgula leaves
2 cups mixed lettuce, cut in large pieces

Goat Cheese:
1 log of soft goat cheese or 12 slices (˝-inch/1 cm)
2 large egg whites beaten with 1 tablespoon water
Fresh white bread crumbs
1 tablespoon oil
1 tablespoon butter


Place vinegar, honey, salt, pepper and 2 tablespoon green onion in the blender and blend for 1 minute. With the motor running at low speed add gradually 10 tablespoons of olive oil. Season to taste and set aside.

Heat at medium temperature remaining oil in a non stick skillet. Add Portobellos and sauté for 3 to 4 minutes. Season to taste and add remaining onion. Sauté 15 seconds, remove from heat, cover and keep warm.

Cut grapes in half and set aside.

Place arugula and lettuce in a salad bowl and combine with half vinaigrette. Add half of grapes and Portobello and combine. Scatter remaining Portobello and grapes on top.

Arrange goat cheese on top.

Goat Cheese:
Refrigerate goat cheese 1 or 2 hours before cutting the slices.

Dip slices in beaten egg whites and then in the bread crumbs. Be sure cheese is thoroughly coated. Place slices on a baking sheet and refrigerate 1 hour.

Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium high until hot but not smoking.

Cook goat slices quickly on both sides and remove from skillet.Scatter cheese over salad.
        6 servings
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