2 large heads endive, ends trimmed and remainder cut julienne

1 lg or 2 small bunches watercress, thick stems removed

2 medium Mango, flesh cut into 1/2-inch cubes

4- 1-inch thick round slices of Goat Cheese  (cold)

20 walnut halves, lighted toasted

Combine greens and mango in a large salad bowl and reserve.  Dip each round of goat cheese first into a beaten egg, then dip into dry flavored bread crumbs.  Fry breaded rounds of goat cheese in a small amount of vegetable oil in a non-stick skillet.  Be sure oil is heated almost to the smoking point before added the breaded goat cheese.  Fry for one minute on each side or until bread crumbs have browned.  Remove from skillet and drain on paper towel.  Reserve until ready to plate the salad.

1 tablespoon chopped shallot

1 teaspoon Dijon mustard

salt & freshly ground black pepper

2 tablespoons red wine vinegar

6+ tablespoons extra virgin olive oil

Toss together julienne of endive, watercress sprigs and cubes of Mango.

Whisk together the shallot and mustard and vinegar, salt & pepper. Slowly add the olive oil in a steady stream while whisking.  Taste and adjust seasoning if necessary.

Add dressing to salad greens and toss well.  Garnish each serving with one fried goat cheese round and 5 toasted walnut halves.

Serves 4