SALAD WITH ROASTED CHEVRE and TWO BIRTHDAYS

I spent this past weekend in Ohio celebrating the birthdays of my sister Susan, and her grandsons and my great nephews who are turning one today.

My niece has the perfect backyard for entertaining.  A new deck and outdoor kitchen were installed this year.

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There's even a koi pond.

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Kelsey made pizzas on the grill for my sister's birthday and I made salads with roasted goat cheese and a tomato vinaigrette.

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Dessert was a carrot cake with buttercream frosting made by Kelsey.

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     The backyard was decorated with 150 helium balloons for the boys' birthday party the following day.

The twins each had their own GIANT cupcake.  Even after their bath we were finding chocolate cake under fingernails and inbetween toes.  More cake made it into their ears than into their mouths.

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                                         The adults ate smaller versions.

... and fruit and salads, mini hamburgers and turkey burgers, etc., etc.  I'm amazed at what Kelsey accomplishes with two small boys under foot. 

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I used a tomato vinegar that Susan purchased at a market in Provence this summer, to make the vinaigrette for the salad with roasted goat cheese.  I haven't located the vinegar here in the states, so I am posting a recipe by Lydie Marshall for her Roasted Chevre salad that I have made many times before.  Enjoy!

                              GREEN SALAD with ROASTED CHEVRE
                                        from Chez Nous by Lydie Marshall

One 11-ounce cold Montrachet goat cheese, sliced into eight            1/2-inch-thick slices

1 teaspoon salt
Freshly ground black pepper
6 tablespoons olive oil
1 egg, beaten
1 cup coarse homemade bread crumbs
1 tablespoon red wine vinegar
2 tablespoons plain yogurt
1 teaspoon minced fresh tarragon
1/4 pound arugula, large stems removed
1/2 pound red leaf lettuce

   Sprinkle the cheese with 1/2 teaspoon salt and freshly ground pepper.
   In large nonstick skillet, heat 2 tablespoons oil over medium heat.
   Quickly dip the cheese first in the beaten egg, then in the bread crumbs.  Fry the goat cheese, turning it over once until golden brown, about 5 minutes.  The cheese should be slightly melted inside and crisp on the outside (the domestic Montrachet takes longer to melt than the softer French Montrachet).
   In a large mixing bowl, whisk the vinegar with the remaining olive oil, yogurt, and tarragon.  Sprinkle with 1/2 teaspoon salt and freshly ground pepper.
   Toss the salad greens in the dressing.  Taste and correct seasoning. 
   Serve the salad on individual plates with the fried chevre on top.