Fried Green Tomato, Ham & Goat Cheese Salad with Peach Vinaigrette

For the fried green tomatoes:

1. Slice tomatoes 1/4″ thick, salt both sides and let sit 1/2 hour.

2. Heat oil in a skillet.

3. Set up milk, flour, eggs and corn meal in separate bowls.

4. Add salt and pepper to the corn meal.

5. When the oil is hot, dip each tomato in milk, then flour, then egg, then corn meal.

6. Fry on both sides until browned.

For the vinaigrette:

1. Melt margarine in a small pan and brown the onion.
2. Stir in and melt the peach preserves.
3. Stir in apple cider vinegar and water.
4. Let cool.

For the salad:

1. Tear romaine lettuce and divide between 6 plates.
2. Top with ham, fried green tomatoes and sprinkle with goat cheese.
3. Drizzle with peach vinaigrette or serve separately.