Bacon and Goat Cheese Salad Recipe

DIRECTIONS

Use the Atkins recipe to make Atkins Low Carb Wheat Bread, you will need 1 1/2 slices, toast the slices then blend in a blender into fine crumbs in step 3.

1. FOR SALAD: Cook bacon in a large nonstick skillet over medium heat, turning once, until crisp, about 6 to 7 minutes. Transfer with a slotted spoon to paper towels. Reserve 1 tablespoon of bacon drippings.
2. Chop the Romaine lettuce, endive and chives then combine in a serving bowl and set aside. 
3. In a food processor or blender, 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. In a small bowl whisk the egg and dip each slice of cheese allowing the excess to drip off. Place on crumbs, pressing to coat evenly and completely.
4. Wipe out bacon skillet with a paper towel; add oil and heat over medium heat. Add goat-cheese patties and cook until browned, about 2 minutes per side (reduce heat if browning occurs too fast or cheese is melting). Transfer to a plate lined with paper towels. Remove skillet from heat but reserve the bacon grease fro the dressing.
5. DRESSING: Add reserved bacon drippings, olive oil, vinegar, mustard and pepper to skillet. Whisk to combine. Add warm dressing and bacon to bowl with greens. Toss to combine. Arrange salad on individual serving plates and top each with a goat-cheese patty.