6 oz raspberries
4 oz sugar
2 oz minced red onion
1 oz balsamic vinegar
1/2 oz lemon juice
1/2 oz poppy seeds
1/2 teaspoon salt
8 oz virgin olive oil
4 oz flour
1 egg
1/2 oz water
1/2 cup almonds, chopped
15 oz goat cheese, cut in 3/8 inch slices
mixed salad greens
ground pepper
Blend first 7 ingredients in a large bowl or food processor. Add the oil slowly while stirring or with the food processor on. Refrigerate dressing.
Heat oven to 350 degrees. Slowly melt butter. Put the flour in a bowl. Whisk egg and water in another bowl. Put the almonds in shallow bowl.
Dip each of the goat cheese slices in the egg mix, them roll the slices in the flour. Roll them next in the almonds until they are coated. Press softly so the almonds stick. Place the goat cheese in a buttered baking dish, and bake them until the almonds are starting to brown and the goat cheese is beginning to soften, about 12-15 minutes.
Plate the salad greens first then top each with two goat cheese slices. Drizzle dressing on top, pepper and serve.
Serves six as a starter.