Warm Autumn Goat Cheese Salad

-  7 Tbsp. I Can't Believe It's Not Butter!® Spread, divided -  1 pear, thinly sliced -  1 small shallot OR onion, chopped -  1 clove garlic, chopped -  1/4 cup dried cranberries -  3 Tbsp. lemon juice -  4 oz. goat cheese, cut into 6 rounds* and chilled -  1 egg white, slightly beaten -  1/4 cup Italian seasoned dry bread crumbs -  8 ounces spring salad mix

Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium-high heat and cook pear, stirring occasionally, 4 minutes or until golden; remove pear and set aside.

Melt 5 tablespoons Spread in same skillet and cook shallot, stirring frequently, 2 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in cranberries and lemon juice; remove from heat. Turn into large bowl; cool slightly.

Dip cheese into egg white, then bread crumbs, pressing slightly to coat.

Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook cheese, turning once, 3 minutes or until golden. Toss spring salad mix with cranberry dressing; arrange on serving platter. Top with pears, then warm goat cheese.