4 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
2 tablespoons extra virgin olive oil
Freshly ground pepper
3 cups mixed green lettuce or mesclun leaves
1 cup shredded carrots
1 (4 ounce) log goat cheese
Pour lemon juice into a bowl. Whisk in mustard, sugar, and olive oil.
Taste, and adjust salt and pepper content.
In a large bowl, combine lettuce leaves and carrots and mix well.
With a sharp knife, slice the goat cheese into 8 rounds.
Heat a skillet over medium heat and place goat cheese on each side.
Cook for 1 to 2 minutes until warm and golden.
Divide lettuce leaves evenly among 4 plates.
Top with cheese and dressing.