Instructions: Prepare the vinaigrette: Combine the mustard, tarragon, vinegar, salt and pepper in a small bowl. Slowly whisk in the oil. Correct the seasonings, including the mustard and vinegar, and set aside.

In a bowl, let the cheese marinate in the olive oil for up to an hour with 1 teaspoon of the thyme leaves, the garlic and pepper.

Wash the radicchio and arugola and dry in a salad spinner or pat dry with clean paper towels.

In a bowl, toss the salad greens with enough of the vinaigrette to coat them lightly. Divide the greens among 4 large salad plates.

Heat a non-stick saute pan until very hot and add 2 tablespoons of the goat cheese marinade. Add the cheese and saute it over medium heat for 30 seconds on each side.

Top each salad with a slice of hot goat cheese. Garnish the cheese with the remaining thyme leaves. Serve immediately.

This recipe yields 4 servings.

Comments: This dish is a successful marriage. On the one hand theres the pungent, earthy flavor of the goat cheese. Then theres the nuttiness of the arugola and the bite of the radicchio. Somehow it seems to be a marriage made in heaven.

Wine Recommendation: It"s always tough to select a wine to do battle with a salad. The problem lies in the vinaigrette. That"s why Id choose something like a Belgian Trappist ale or Sierra Nevada Pale Ale. They"re rich and fruity beers and provide a contrast with the goat cheese.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.