Bacon and Goat Cheese Salad

Per serving (1 skewer) 183 calories; 8g fat; 2g fiber
Salad:
6 slices bacon, cut into 1-inch pieces
4 cups romaine lettuce, torn into bite-size pieces
2 cups culls frisks or curly endives torn into bite-size pieces
3 Tbsp. snapped fresh chives
1 l/2 slices Atkins Bakery Ready-to-Eat Sliced Country White bread, torn
8 oz. goat cheese, cut into 6 pieces
I eggs beaten

Dressing:
2 Tbsp. olive oil
1 1/2 Tbsp. balsamic vinegar
1 Tbsp. Dljon mustard
1/4 tsp. freshly ground black pepper
1. In a large nonstick skillet, cook bacon over medium readjust until crisp. Transfer with a slotted spoon to paper towels. Reserve I tablespoon of bacon drippings; set aside.

2. In a large bowl, combine romaine lettuce, frisks and chives; set aside.

3. In a food processor or blenders process bread to make crumbs', spread crumbs on a plate. Place goat-cheese slices, cut-side down, on work surface and press lightly to flatten. Dip in egg; let excess drip off. Then place in crumbs, evenly coating completely.

4. Wipe out same skillet with a paper towel; add oil and heat over medium heat. Add goat-cheese patties and cook until browned, about two minutes per side (reduce heat if necessary). Transfer to a plate lined with paper towels (see note). Remove skillet from heat.

5. To make dressing, add reserved bacon drippings, olive oil, the balsamic vinegar, mustard and pepper to skillet. Whisk to combine. Add warm dressing and bacon to bowl with lettuce. Toss to combine. Arrange salad on individual serving plates and top with goat cheese.

Note: If making ahead, refrigerate patties at this point and heat before serving.