| Other Recipes | Raspberry Almond Goat Cheese Salad | Home |
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6 oz fresh or frozen raspberries
1/2 cup sugar
2 oz minced red onion
1 oz balsamic wine vinegar
1 tablespoon lemon juice
1 tablespoon poppy seeds
1/2 teaspoon salt
1 cup olive oil
1/2 cup flour
1 large egg
1 tablespoon water
1/2 cup finely chopped almonds
15 oz goat cheese, cut into 1/2 inch slices
mixed salad greens
fresh ground pepper
Dressing is as good as it is easy! Blend first seven ingredients in a food
processor. Add the oil slowly with the food processor running. Chill
dressing.
Preheat oven to 350°F. Melt butter. Place flour in a small bowl.
Whisk egg and water in a bowl. Place almonds in shallow dish.
Dip goat cheese slices in egg mixture, roll them in the flour, then roll them in
the almonds to coat the cheese, pressing gently to get the almonds to adhere.
Place the cheese in a greased baking dish, and bake until almonds are lightly
browned and cheese is beginning to soften, about 15 minutes.
Plate the salad greens. Top each plate with 2 warm cheese slices.
Spoon the dressing over the top, add pepper and serve.
Serves 6.