Yield: 4-6 servings

Prep Time: 30 minutes

Ingredients:
1 package Tnuva Feta Cow’s Milk Cheese
½ package Tnuva Feta Sheep’s Milk Cheese
10 lettuce leaves (Romaine or other), torn
½ Spanish onion, sliced very thin
3 cherry tomatoes, quartered
2 tablespoons Kalamata olives, pitted
4 baby radishes, quartered
Coating for Cheese:
2 eggs, beaten
1 cup flour
2 cups bread crumbs
Oil for frying
Dressing:
4 tablespoons olive oil
3 tablespoons vinegar
½ teaspoon garlic granules
1 teaspoon mustard
½ teaspoon each of salt and pepper
½ tablespoon silan

Instructions:
1. Combine all the dressing ingredients in a jar and shake well.
2. Slice the two types of Feta into rectangles or cubes. Dredge in flour and then dip first in egg and then in bread crumbs. Freeze for 20 minutes.
3. Fry the coated cheese pieces in hot oil until golden on all sides. Drain on absorbent paper.
4. Arrange all the salad ingredients on a plate and pour the dressing all around. Top with the fried cheese pieces and serve immediately.