Chevre, Pesto and Honey Salad

Total time: 20 minutes
     This is based on a salad we had this summer, but I used fresh tomatoes rather than stale croutons as a base for the cheese.

 Ingredients:

• 2 smallish tomatoes, 2 thick slices cut from each
• 2 tbs bread crumbs
• 4 tsp olive oil
• 4 tsp liquid honey
• 4 tsp pesto
• 4 slices aged goat cheese, 3/4" thick (about 3oz, 90gr)
• paprika
• 4oz (120gr) spinach, torn
• handful basil, torn
• Vinaigrette:
• 1 1/2 tsp Dijon-style mustard
• 1 1/2 tbs white Balsamic
• 3 tbs olive oil

 Instructions:

• Put 2 tsp olive oil on a small plate and bread crumbs on another small plate.
• Using your fingers, dip each tomato slice into oil, then bread crumbs.
• Heat remaining 2 tsp oil in a nonstick skillet. 
• Add tomato slices and fry 3 - 5 minutes per side, until light brown.
• Drizzle 1 tsp honey on each tomato slice.
• Top with 1 tsp pesto and 1 slice of goat cheese.
• Remove skillet from heat and cover, just until cheese is warmed and starts to melt.
• While cheese softens, make the salad:  In large bowl whisk vinegar and mustard.
• Slowly whisk in olive oil. 
• When incorporated add spinach and basil.  Toss well to combine.
• To finish: divide salad and arrange on two plates. 
• Top each salad with two tomato / goat cheese 'croutons', sprinkle with paprika and serve.