AntiPasto Salad

8 cups mixed greens, such as mesclun, gourmet, Italian or Mediterranean salad mix
1 1/2 cup artichoke heart quarters, drained
1/2 cup roasted red peppers, drained
1 cup julienned sun-dried tomatoes in olive oil, drained
1/2 cup ripe olives
1/2 cup dry bread crumbs
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 large egg, beaten
1 tablespoon olive oil
8 ounces smoked provolone cheese, cut into 1/2 cubes
2 tablespoons of aged balsamic vinegar
1/4 cup julienned fresh basil leaves
1 tablespoon dried basil

Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens. Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again. Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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