Warm Autumn Goat Cheese Salad

What you need:

7 Tbsp. I Can’t Believe It’s Not Butter!® Spread, divided 1 pear, thinly sliced 1 small shallot OR onion, chopped 1 clove garlic, chopped 1/4 cup dried cranberries 3 Tbsp. lemon juice 4 oz. goat cheese, cut into 6 rounds* and chilled 1 egg white, slightly beaten 1/4 cup Italian seasoned dry bread crumbs 8 ounces spring salad mix

What you need to do:

  1. Melt 1 tablespoon I Can’t Believe It’s Not Butter!® 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
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    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
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    golden. Toss spring salad mix with cranberry dressing; arrange on serving platter. Top with pears, then warm goat cheese.

*TIP: Use dental floss to easily slice goat cheese. Cost per recipe*: $14.00. Cost per serving*: $2.33. *Based on average retail prices at national supermarkets.

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