Almond-crusted Goat Cheese Salad With Raspberry Dressing

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2/3 cup frozen raspberries, thawed
• 1/2 cup sugar
• 1/4 cup red wine vinegar
• 2 tablespoons minced red onions
• 1 tablespoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon lemon juice
• 1 cup olive oil
• 1 tablespoon poppy seed
• 2 (5 ounce) packages soft fresh goat cheese, each cut into 4 round slices
• 1 large egg
• 1 tablespoon water
• 1/2 cup flour
• 1/2 cup sliced almonds
• 2 teaspoons butter, melted
• 8 cups mesclun

Recipe

• 1 blend first 7 ingredients in the food processor.
• 2 with processor running, gradually add oil.
• 3 add poppy seeds and blend 5 seconds.
• 4 preheat oven to 350°.
• 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 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 and serve.