Salad and Salad Dressing Recipes

Toasted Goat Cheese Salad with Raspberries

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Yield: 8 servings

Ingredients

Goat Cheese

  • 1 cup plain bread crumbs
  • 1 tablespoon dried Italian herb blend
  • 1 tablespoon cracked black pepper
  • 1 teaspoon salt
  • 1 (12 ounce) log goat cheese
  • 2 eggs, slightly beaten
  • 2 ounces butter or margarine
  • 1 teaspoon minced garlic

Dressing

  • 1 tablespoon minced, fresh garlic
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 1 tablespoon Italian herb blend
  • 1/2 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil

Salad

  • 12 to 16 ounces fresh organic baby greens, rinsed and spun dry
  • 1 pint fresh raspberries, rinsed and dried

Instructions

Goat Cheese

  1. Mix together bread crumbs, herbs, pepper and salt in a shallow dish.
  2. Using unflavored dental floss held taut between your index fingers, slice the goat cheese into eight, approximately one-inch-thick slices.
  3. In a small, shallow bowl, slightly beat the eggs. Dip the slices into the egg and then into the bread crumbs. Allow to rest on a sheet of wax paper.
  4. Heat the butter in a large, nonstick sauté pan over medium-high heat and add the garlic. Arrange goat cheese patties in the pan and fry for about 5 minutes or until lightly browned. Carefully turn the patties and brown the other side; remove pan from heat.

Dressing

  1. Mix together all the dressing ingredients. Whisk in the oil, adding it in a slow stream to the dressing ingredients; continue to whisk until slightly thickened.
    1. Salad

  2. Toss the greens with the dressing and divide among eight salad plates.
  3. Top with a slice of the goat cheese and garnish with fresh raspberries.
  4. Serve immediately.


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