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
Directions
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.
Melt 5 tablespoons Spread in same skillet and 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.
Dip cheese into egg white, then bread crumbs, pressing slightly to coat.
Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook cheese, turning once, 3 minutes or until 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.
