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Recipe: Almond-Crusted Goat Cheese Salad with Raspberry Dressing
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 2/3 |
c |
frozen raspberries, thawed |
| 1/2 |
c |
sugar |
| 1/4 |
c |
red wine vinegar |
| 2 |
TBSP |
minced red onion |
| 1 |
TBSP |
dry mustard |
| 1/2 |
tsp |
salt |
| 1/2 |
tsp |
lemon juice |
| 1 |
c |
olive oil |
| 1 |
TBSP |
poppyseeds |
| 2 |
ea |
5 ounce logs soft fresh goat cheese, each log cut into 4 round slices |
| 1 |
ea |
egg |
| 1 |
TBSP |
water |
| 1/2 |
c |
all purpose flour |
| 1/2 |
c |
sliced almonds |
| 2 |
tsp |
butter, melted |
| 6 |
oz |
mesculun mix |
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Instructions
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1) Blend first 7 ingredients in processor.
2) With processor running, gradually add oil.
3) Add poppy seeds and blend 5 seconds.
4) Preheat oven to 350-degrees F.
5) Pat each goat cheese slice into 1/2-inch thickness.
6) Whisk egg and 1 tablespoon water in small bowl to blend.
7) Place flour in another small bowl.
8) Place almonds in shallow dish.
9) Roll goat cheese slices in flour, then dip into egg mixture, then roll in almonds to coat, pressing gently to adhere.
10) Place cheese in glass baking dish; drizzle lightly with butter.
11) Sprinkle with salt and pepper.
12) Bake until almonds are slightly browned, about 10 minutes.
13) Divide mesculun among four plates.
14) Top each with warm cheese slices. Drizzle with dressing; serve.
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Source
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Bon Appetit, August 2001
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