Dandelion Salad with Goat Cheese

In a small jar, make dressing by combining olive oil and vinegar. Put lid on jar and shake vigorously. Taste for seasoning. Set aside. Lay goat cheese on work surface and sprinkle with half the mixed herbs. Press lightly so the herbs adhere. Turn rounds and sprinkle with remainder of herbs and press to adhere. Wrap one half slice of prosciutto around each round of goat cheese and press to secure. In a large salad bowl, toss the greens with the dressing. Arrange the greens on four large salad plates. Heat a medium skillet over moderate heat. Add the wrapped cheese and cook until the meat is browned, about 2 minutes per side. Place a wrapped cheese on top of each salad and serve immediately.

Adapted from “Salad as a Meal” by Patricia Wells (William Morrow, $34.99).

Per serving: 433 calories (percent of calories from fat, 79), 15 grams protein, 9 grams