Name: Almond-Crusted Goat Cheese Salad with Raspberry Dressing
Yield: Makes 4 servings
Ingredients: 2/3 cup frozen raspberries, thawed; 1/2 cup sugar; 1/4 cup red wine vinegar; 2 tablespoons minced red onion; 1 tablespoon dry mustard; 1/2 teaspoon salt; 1/2 teaspoon lemon juice; 1 cup olive oil; 1 tablespoon poppy seeds; 2 5-ounce logs soft fresh goat cheese, each log cut into 4 round slices; 1 large egg; 1 tablespoon water; 1/2 cup all purpose flour; 1/2 cup sliced almonds; 2 teaspoons butter, melted; 6 ounces mesclun mix (about 8 cups lightly packed)

"Blue Moon in Dayton serves a fabulous goat cheese salad with a raspberry-poppy seed dressing," writes Susan M. Berry of Dayton, Ohio. "Would they share the recipe?"

Recipe information

Yield
Makes 4 servings

Ingredients

2/3 cup frozen raspberries, thawed

1/2 cup sugar

1/4 cup red wine vinegar

2 tablespoons minced red onion

1 tablespoon dry mustard

1/2 teaspoon salt

1/2 teaspoon lemon juice

1 cup olive oil

1 tablespoon poppy seeds

2 5-ounce logs soft fresh goat cheese, each log cut into 4 round slices

1 large egg

1 tablespoon water

1/2 cup all purpose flour

1/2 cup sliced almonds

2 teaspoons butter, melted

6 ounces mesclun mix (about 8 cups lightly packed)

Preparation

Blend first 7 ingredients in processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds. Preheat oven to 350°F. Pat each goat cheese slice to 1/2-inch thickness. Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another small bowl. Place almonds in shallow dish. Roll goat cheese slices in flour, then dip into egg mixture, then roll in almonds to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter. Sprinkle with salt and pepper. Bake until almonds are lightly browned, about 10 minutes. Divide mesclun among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing; serve.

Recipe information

Ingredients

Preparation

Recipe notes