Serves 4 as an entree or 6 as a first course.

• 2 tbsp. olive oil

• 1/4 c. French bread crumbs or panko (Japanese-style bread crumbs)

• 8 oz. fresh goat cheese

• 2 heads frisée lettuce (curly endive or chicory), cored and leaves torn into 3-in. pieces

• 3/4 lb. thick-cut bacon, cut into 1/2-in. pieces

• 2 shallots, finely chopped

• 5 tbsp. red wine vinegar

• Salt and freshly ground black pepper


Spoon oil into one bowl and bread crumbs into another.

Cut cheese into 4 equal rounds. With tongs, dip the cheese into olive oil and then roll in bread crumbs; put on shallow baking dish. Refrigerate for 1 hour. (Cheese may be breaded up to 6 hours ahead, covered and refrigerated.)

When ready to serve, preheat the oven to 425 degrees. Bake goat cheese for 10 minutes, until brown on the outside and soft on the inside.

Meanwhile, place the lettuce leaves in a large salad bowl.

In a large skillet on medium-high heat cook the bacon pieces, stirring occasionally, until crisp, about 4 to 5 minutes. Make sure the bacon does not burn. Remove the bacon with a slotted spoon and reserve. Add the shallots and sauté another minute or until softened. Add the red wine vinegar and simmer on medium heat another minute, or until slightly thickened. Season to taste with salt and pepper.

Pour the warm dressing over the salad greens along with the bacon and toss to coat evenly. Divide the greens among salad bowls or shallow soup bowls. Make sure there is an even amount of bacon in each salad. Place a goat cheese wedge on top and serve immediately.

Nutrition information per serving:

Calories 625 Fat 60 g Sodium 550 mg

Carbohydrates 6 g Saturated fat 24 g Calcium 120 mg

Protein 14 g Cholesterol 75 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 2 high-fat meat, 9 fat.