ALMOND-CRUSTED GOAT CHEESE SALAD WITH RASPBERRY DRESSING
Make and share this Almond-Crusted Goat Cheese Salad With Raspberry Dressing recipe from Food.com.
Provided by Ashley U
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Blend first 7 ingredients in the food processor.
- With processor running, gradually add oil.
- Add poppy seeds and blend 5 seconds.
- Preheat oven to 350°.
- 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 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 and serve.
Nutrition Facts : Calories 989.5, Fat 79.5, SaturatedFat 20, Cholesterol 84.2, Sodium 590.9, Carbohydrate 52.6, Fiber 4.4, Sugar 35.6, Protein 20
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
ARUGULA, WATERCRESS, AND GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE
Provided by Joe Dion
Categories Salad Leafy Green Nut Appetizer No-Cook Quick & Easy Goat Cheese Raspberry Arugula Spring Summer Watercress Bon Appétit South Carolina Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
- Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.
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