Almond-Crusted Goat Cheese Salad With Raspberry Dressing
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
47
Sourness
44
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
1 cup
Sugar1 cup
Red Wine Vinegar2 tbsps
Red Onion (minced)1 tbsp
Dry Mustard1 tsp
Salt1 tsp
Lemon Juice1 cup
Olive Oil1 tbsp
Poppy Seed1 large
Egg1 tbsp
Water1 cup
All-Purpose Flour1 cup
Almond (sliced)2 tsps
Butter (melted)Directions:
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°F
5
Pat each goat cheese slice to 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 lightly browned, about 10 minutes
13
Divide mesclun among 4 plates
14
Top each with 2 warm cheese slices
15
Drizzle with dressing; serve
16
Blend first 7 ingredients in processor
17
With processor running, gradually add oil
18
Add poppy seeds and blend 5 seconds
19
Preheat oven to 350°F
20
Pat each goat cheese slice to 1/2-inch thickness
21
Whisk egg and 1 tablespoon water in small bowl to blend
22
Place flour in another small bowl
23
Place almonds in shallow dish
24
Roll goat cheese slices in flour, then dip into egg mixture, then roll in almonds to coat, pressing gently to adhere
25
Place cheese in glass baking dish; drizzle lightly with butter
26
Sprinkle with salt and pepper
27
Bake until almonds are lightly browned, about 10 minutes
28
Divide mesclun among 4 plates
29
Top each with 2 warm cheese slices
30
Drizzle with dressing; serve